Michael Martell

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Beef Bourguignon – Crock Pot

We serve this over rice, mashed potatoes, or toast.

Ingredients

  • 3 pound rump roast, trimmed and cut into 1″ cubes
  • 2 carrots, peeled and sliced (I like to use baby carrots instead.)
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 10 ounces beef broth
  • 6 slices of bacon, cooked and cut into 1 to 2 inch pieces
  • 2 cups red wine
  • 1 tablespoon tomato paste
  • 2 cloves of garlic, minced
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1/2 pound small white onions, peeled
  • 1 pounds fresh mushrooms, sliced
 

Instructions

  1. Sear beef.
  2. Add to crock pot.
  3. Add all of the rest of the ingredients to the crock pot.
  4. Cook on low for 8 to 10 hours

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