CROCK POT DRUNKEN BOEUF BOURGUIGNON (BEEF BURGUNDY

Crock Pot Drunken Boeuf Bourguignon (Beef Burgundy image

Provided by Kimmi Knippel (Sweet_Memories)

Categories Beef

Time 10h45m

Number Of Ingredients 21

4 lb boneless beef chuck roast trimmed, cut into 1½" cubes (have the butcher do it for you)
pepper, to taste
1 lb bacon, cut into ¼" strips & cooked crisp
1 bag(s) diced frozen onion, unthawed
8 oz can(s) tomato sauce
8 clove garlic, minced
1 tsp thyme, dried
1/3 c all-purpose flour
4 c burgundy or pinot noir wine, divided
2 can(s) reduced sodium chicken stock or broth
1/2 c reduced sodium soy sauce
2 bay leaves
1/2 stick butter
1 pkg frozen pearl onions, thawed
1/2 c water
2 Tbsp sugar
2 - 16 oz pkg baby bella mushrooms, whole, cut into quarters
SERVE WITH:
mashed potatoes
egg noodles
white rice

Steps:

1. Season the beef with pepper & put it in your slow cooker.
2. Cook bacon in a skillet until crisp, about 8 - 10 minutes.
3. Put your diced onions in the skillet with the tomato paste, garlic & thyme until onions are unfrozen & soft, about 3 minutes.
4. Put in your flour & stir for 1 minute to get the flour taste out of it.
5. Stir in 2 C wine & get all the bacon bits off the bottom of the pan, cook 2 minutes.
6. Pour into the slow cooker. (Don't worry about room for the rest of the ingredients. This will cook down enough to add the other stuff later).
7. Pour in broth, soy sauce (give a quick stir) & bay leaves.
8. Cover & cook for 9 - 10 hours on LOW.
9. About 30 minutes before it's done, put your pearl onions, water, butter & sugar in a pan & sauté until the onions are soft, about 5 minutes.
10. Pour in 2 C wine & reduce, about 5 minutes.
11. Throw in the mushrooms & sauté about 10 minutes.
12. Throw it all in the slow cooker & let it cook for about 15 more minutes.
13. Serve over mashed potatoes, egg noodles or white rice with a nice glass of wine & you will be happy happy happy!