Crockpot Beef Bourguignon

Talk about taking a classic and making it easy!  This is a great meal to serve company over the holidays!  You can serve it with mashed potatoes, egg noodles or my favorite warm crusty bread!  You can also use an inexpensive cut of meat because it cooks tender in the crock pot.

1/4 cup all purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

2 lbs cubed stew meat

4 slices of bacon diced small

1 tablespoon butter

1 onion, chopped

3 garlic cloves, minced

1 lb button mushrooms

1 lb white pearl onion, peeled

1/2 bag baby carrots, cut in half

1 cup red wine 

1 bay leaf 

3 tablespoon fresh parsley, chopped

3 sprigs fresh thyme

1.)  Melt the butter in heavy pot over medium high heat. Add the bacon and saute until brown.  Once browned removed the bacon and save it on the side.

2.)  In a small bowl, combine the flour, salt and ground black pepper.  Coat the beef cubes with this mixture. Add the meat and brown well on all sides.

3.)  Add the onion, carrots, mushrooms, and garlic to it.  Saute for 5 to 10 minutes, or until onion is tender.

4.)  Add the wine, bay leaf, parsley, and thyme.  Transfer the ingredients from the skillet to the crock pot.  Stir once and then cover with crock pot lid.  Cook on low for 6-8 hours. 

5.)  Garnish with parsley and crumbled bacon.  Serve and enjoy!