Beef Burgundy
From:	Marielle, Quebec, Quebec, Canada
Comments:	If you use a larger slow cooker, mixture could become too dry; stir in one can water and even 1 more can beef broth along with 1 more can water when needed. If desired, just before serving, thicken cooking liquid using 3 tablespoons [45 g] butter already mixed with 3 tablespons [26.25 g] flour. Ideal slow cooker size : 3 1/2-quart [3.5 L]
Servings:	6
Ingredients	Preparation
6 slices bacon, into 1/2-inch [1.3-cm] each pieces 3 pounds [1.4 kg] beef rump or chuck, into 1 1/2-inchd cm [4-cm] each cubes 1 peeled medium carrot, into thick slices 1 small onion, sliced 3 tablespoons [26.25 g] flour 1 [10-ounce / 284-mL] can beef broth 1 tablespoon [15 mL] tomato paste 2 cloves garlic, minced 3/4 teaspoon [3.75 mL] dried whole thyme 1 bay leaf 1/2 pound [227 g] tiny white onions, peeled 1 pound [454 g] fresh button mushrooms 2 tablespoons [30 g] butter 1/2 cup [125 mL] Burgundy or other red wine Salt and pepper, to taste	Melt bacon pieces into a large frypan until crisp. Remove from frypan using a slotted spoon; reserve onto paper toweling to drain. Brown beef cubes on all sides into hot melted bacon fat. Transfer into crocpot; set aside. Brown together carrot and onion slices into the same frypan. Salt, pepper and sprinkle all over with flour stirring until well coated and flour is just browned Pour in beef broth concentrate scraping bottom of frypan to remove any brown bit. Pour mixture into slow cooker. Mix in reserved crisp bacon pieces, tomato paste, minced garlic, whole thyme, bay leaf and peeled tiny white onions. Cover and cook on 'LOW' for 8 to 10 hours. One [1] hour before the end of cooking time, clean and slice mushrooms. Melt butter into a frypan and brown mushroom slices before pouring in red wine scraping the bottom of the frypan to remove any brown bit. Pour into slow cooker and cook on 'HIGH' for remaining cooking time, until thickened.