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Crock Pot Beef Bourguignon

Ingredients
1 1/2cupred wine, dry
3tablespoonolive oil, extra virgin
2tablespoononion, dry, minced
1teaspoonthyme
1tablespoonparsley flakes
1eachbay leaf
1/2teaspoonpepper
4poundstew beef, cut in 1 inch cubes
1/3cupflour
1teaspoonsalt
8eachbacon, slices, diced
24eachonions, small, white
2eachgarlic, cloves, minced
1poundmushrooms, quartered

Directions:

Thoroughly combine first 7 ingredients; add beef and marinate 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Saute mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.

 

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