How to Make Crock-Pot Beef Bourguignonne

Here's a great dish to assemble in the morning and have cooking away while you're at work or running other errands. Have it with a green salad and crusty bread to mop up the juices. Serves six.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Crock-Pots
• Skillets
• 1 lb. boneless beef chuck roast cut into 3/4-inch cubes
• 1/4 tsp. black pepper
• 1 1/4 c. burgundy wine
• 4 medium carrots cut into 3/4-inch pieces
• 2 tbsp. cooking oil (divided)
• 1 tsp. crushed dry thyme
• 1 minced garlic clove
• 3/4 tsp. dry crushed marjoram
• 3 c. whole mushrooms
• 1 c. chopped onion
• 8 oz. pearl onions
• 3 tbsp. quick-cooking tapioca
• 1/2 tsp. salt
• 2 slices crisply cooked, drained and crumbled bacon
• 2 bay leaves
• 1/2 c. beef broth

1. Brown half the meat in 1 tbsp. of the oil over medium-high heat. Don't cook the meat; just brown it. Remove meat from pan and set aside.
2. Add remaining 1 tbsp. of oil and brown the rest of the meat, with the onion and garlic. Drain fat and set aside with first batch of meat.
3. Layer mushrooms, carrots and pearl onions in a 3 1/2 or 4-quart Crock-Pot.
4. Sprinkle tapioca over vegetables.
5. Place meat mixture over vegetables.
6. Add thyme, marjoram, salt, pepper and bay leaves.
7. Pour burgundy wine and beef broth over meat.
8. Cover and cook on the low-heat setting for 10 to 12 hours (or on a high-heat setting 5 to 6 hours) or until beef is tender.
9. Discard bay leaves, stir in bacon and serve.