Beef Bourguignonne Ii Recipe

1. 1

   Combine wine, extra virgin olive oil, chopped onion, thyme, parsley flakes, bay leaf, and pepper; add in beef and marinate at least 2 hrs at room temperature or possibly overnight in refrigerator.

2. 2

   Drain meat reserving 1 c. of marinade.

3. 3

   Place meat in 3 1/2-qt or possibly larger crockpot (use smaller amounts for a 3 1/2-qt pot); sprinkle with flour and salt and toss to coat meat.

4. 4

   Fry bacon; add in onions and fry till slightly browned, add in garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add in to meat.

5. 5

   Saute/fry mushrooms in remaining bacon fat (add in a little butter if necessary).

6. 6

   Remove mushrooms with slotted spoon and add in to meat-onion mix.

7. 7

   Pour reserved 1 c. of marinade over all.

8. 8

   Cover and cook on LOW 8 to 10 hrs, or possibly HIGH 4 to 5 hrs.

9. 9

   This recipe yields 8 servings.

No additional tips available.