Slow Cooker Boeuf Bourguignon
|Bacon slices||6 , cut into 1/2-inch pieces|
|Beef rump||3 Pound, cut into 1 1/2-inch pieces|
|Onion||1 Large, chopped|
|Carrots||4 Large, sliced|
|Beef broth||2 Cup (32 tbs)|
|Burgundy||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Garlic cloves||4 Large, finely chopped|
|Mushrooms||16 Ounce, cut into halves|
Fry bacon in skillet until crisp.
Transfer to plate.
Add beef to skillet.
Cook until brown on all sides, stirring constantly.
Transfer to slow cooker.
Add onion and carrots to skillet.
Cook until onion is brown, stirring constantly.
Remove from heat.
Deglaze skillet with beef broth and 1/2 cup Burgundy.
Pour mixture over beef.
Add salt, pepper, bacon, tomato sauce, garlic, bay leaf, thyme and parsley; mix well.
Cook, covered, on Low for 8 hours, stirring occasionally.
Discard bay leaf.
Stir in mixture of cornstarch and water.
Add mushrooms and 1/2 cup Burgundy; mix well.
Cook for 2 hours or until beef is tender, stirring occasionally.
Serve over brown rice.