Ingredients
6 bacon strips, diced1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes1 can (10-1/2 ounces) condensed beef broth, undiluted1 small onion, halved and sliced1 medium carrot, sliced2 tablespoons butter1 tablespoon tomato paste2 garlic cloves, minced3/4 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper1 bay leaf1/2 pound fresh mushrooms, sliced1/2 cup burgundy wine or beef broth5 tablespoons all-purpose flour2/3 cup cold waterOptional: Hot cooked noodles and minced fresh parsley
Preparation
In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.
Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours.
Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
