Slow Cooker Boeuf Bourguignon

Adapted from Rick Rodgers

1 lb baby carrots
1 lb pearl onions
4 ounces of slab bacon, cut into 2 inch strips
2 lbs beef bottom round, cut into chunks
1 Tbs vegetable oil
10 oz mushrooms, quartered
4 shallots, finely diced
3 cloves garlic, minced
1 cup dry red wine
1 cup beef broth
2 Tbs tomato paste
2 Tbs chopped parsley
1/2 tsp dried thyme
1 bay leaf
2 Tbs butter
2 Tbs flour
salt and pepper, to taste
Place the carrots and the onions in the slow cooker.

In a large skillet, brown the bacon. Remove and ad to slow cooker. Brown the beef in the skillet full of bacon drippings. Brown the beef on all sides. Transfer the beef to the slow cooker and season with pepper.

Into the skillet, add the mushrooms and shallots. Cook, stirring often until the mushrooms gave given off their liquid and are beginning to brown. Add the garlic and cook for a minute. Transfer all to the slow cooker.

Add the red wine, broth, tomato paste and spices to the skillet. Cook over medium heat for one minute, scrapping up any browned bits. Pour over ingredients in the slow cooker.

Cover the cooker. Set heat to low and cook for 8 hours. With a slotted spoon, discard the bay leaf. Transfer the meat and vegetables to serving platter and cover to keep warm. In a saucepan, heat the butter over medium heat and add the flour. Cook for one minute, do not let brown. Slowly whisk in the liquid from the crock pot. Cook until slightly thickened, about 10 minutes. Add salt and pepper, to taste. Pour sauce over the meat and vegetables. Serve immediately.

Serves 6