Beef Bourguignon

For a complete fine-dining experience, serve Beef Bourguignon over buttered noodles with a salad.

Serves 8

Ingredients:

• 8 slices of bacon, diced
• 1 large yellow onion, peeled and diced
• 3 cloves of garlic, peeled and minced
• 1 (3-pound) boneless English or chuck roast
• 16 ounces fresh mushrooms, cleaned and sliced
• 2 tablespoons tomato paste
• 2 cups beef broth or water
• 4 cups burgundy
• ½ teaspoon thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 large yellow onion, peeled and thinly sliced
• Optional: ½ cup butter, softened
• Optional: ½ cup all-purpose flour

1. In a large nonstick skillet fry the bacon over medium heat until it renders its fat. Use a slotted spoon to remove the bacon and reserve it for another use. Add the onion to the skillet and sauté for 5 minutes or until it is transparent. Stir in the garlic, sauté for 30 seconds, and then transfer the onion mixture to the slow cooker. Cover the cooker.
2. Trim the roast of any fat and cut it into bite-sized pieces; add the beef pieces to the skillet and brown the meat over medium-high heat for 5 minutes. Transfer the meat to the slow cooker. Cover the cooker. Add half of the sliced mushrooms to the skillet; stir-fry for 5 minutes or until the mushroom liquids have evaporated; transfer to the slow cooker and replace the cover.
3. Add the tomato paste to the skillet and sauté for 3 minutes or until the tomato paste just begins to brown. Stir in the broth or water, scraping the bottom of the pan to remove any browned bits and work them into the sauce. Remove the pan from the heat and stir in the burgundy, thyme, bay leaf, salt, and pepper; stir to combine. Pour into the slow cooker. Add the remaining mushrooms and sliced onion to slow cooker. Cover and cook on low for 8 hours.
4. Optional: To thicken the sauce, use a slotted spoon to transfer the meat, cooked onions and mushrooms to a serving platter; cover and keep warm. In a small bowl, mix the butter together with the flour to form a paste; whisk in some of the pan liquid a little at a time to thin the paste. Strain out any lumps. Increase the heat of the cooker to high. When the pan liquids begin to bubble around the edges, whisk in the flour mixture. Cook, stirring constantly, for 15 minutes or until the sauce has thickened enough to coat the back of a spoon. Pour over the meat, mushrooms, and onions on the serving platter.