Beef bourguignon is a well known, traditional French stew prepared with beef braised in red wine and beef broth, flavoured with garlic, onions, carrots and garnished with mushrooms.
- 1-2 boneless beef top sirloin steaks about 3 lbs
- 1/2 cup all-purpose flour
- 4 slices bacon - diced
- 2 medium carrots - diced
- 8 small new red potatoes, unpeeled, cut into quarters
- 8-10 mushrooms sliced
- 20-24 pearl onions
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried marjoram leaves
- 1/2 tsp dried thyme leaves
- 1/2 tsp salt
- black pepper to taste
- 2 1/2 cups burgundy wine or beef broth
Cut beef into 1/2 inch pieces. Coat beef with flour, shaking off excess. Set aside.
Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon.
Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper, beef and bacon mixture in slow cooker. Pour wine over all. Cover; cook on LOW 8 to 9 hours or until beef is tender. Remove and discard bay leaf.