Beef Burgundy

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.