Get it all on this Recipe...
1 cup dry red wine
2 tbsp. olive oil
1 large onion, sliced
1/2 tsp. ground thyme
2 tbsp. fresh parsley, chopped
1 bay leaf
1/2 tsp. coarse ground black pepper
2 lbs. stewing beef, cut into 1 1/2-inch cubes
3 slices bacon, diced
12 small white onions
1/2 lb. small mushrooms
2 cloves garlic, minced
1/2 tsp. salt
In a mixing bowl, combine first 7 ingredients, mix well. Add beef.
Let beef marinate at least 3 hours (overnight if refrigerated).
Drain meat. Reserve marinade.
In skillet, over medium-high heat, sauté bacon. Remove bacon from pan and set aside.
Brown beef in the bacon fat.
Combine beef, bacon, onions, mushrooms, garlic and salt in crock pot. Cover with marinade.
Cover crock pot and cook on Low Heat for 8-10 hours.
Beef Bourguignon
Cooked in a slow-cooker, the beef becomes extra tender and juicy, nicely complimenting the vegetables and wine-flavored sauce.
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