From Teresa Carlson
I (almost) hate to change Teresa’s recipe. But I did it anyway. Here
is her recipe and then what I changed….. an asterisk * will indicate
changes. Oh, this is soooooo good.
6 bacon strips, diced
1 boneless beef chuck roast*, cut into one inch pieces
1 can condensed beef broth (10.5 oz)
1 sm onion, cut in half and scliced
1 med carrot, sliced
2 T butter
1T tomato paste
2 cloves of garlic, diced
¾ t dried thyme
½ t salt
½ t pepper
2 bay leaf
½ lb mushrooms, fresh, sliced
½ C burgundy or beef broth
5 T flour
2/3 c water
Cook bacon until crisp. Remove and set aside. Brown the beef cubes. Remove , without fat and juice, to slow cooker. Add bacon, broth, onions, tomato paste, carrot, thyme, butter, garlic, bay leaf and S & P. cover and cook 7 hours on low.
Add mushrooms and wine and cook on high for an additional hour.
Discard bay leaves and serve over noodles or rice. We're going
to try brown rice. - Heathier!
I thought the chuck roast had too much fat so I used a 3.5 pound tri tip and removed all the outside fat before dicing.