Ingredients
6 strips bacon, cut into 1- to 2-inch pieces3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth, can condensed
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound white onions, peeled
1 pound fresh mushrooms, sliced
Directions
- Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
- Add beef cubes to skillet and brown well. Remove meat and set aside.
- Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
- Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
- Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.