Beef Bourguignon in the Crock Pot

Serves 4-6

This recipe is adapted from the Crock Pot recipe book and Julia Child's original recipe.

Ingredients:

2 TBS of flour and 2 TBS water (Mixed)
3 cups of Red or Burgundy Wine (1 - 750ml bottle)
2 cups of beef stock
Salt & Pepper
1 TBS Tomato Paste
2 bay leaves
5-6 sprigs of fresh thyme, tied together with string
3 pound beef chuck roast, cut into 1 1/2 - 2" cubes
6 slices of cooked bacon, cut into 1" pieces
2 cloves garlic, smashed
3 large carrots, peeled and thickly sliced
15 pearl onions, peeled *
1 lb (2 small packages) of white mushrooms, quartered, stems removed
butter for frying
olive oil for frying
chopped parsley for garnish

Directions:

Heat a frying pan and add 2 tbs oil. Saute the carrots and onions till lightly browned. Remove and add to the crock pot.
Heat a frying pan and add 2 tbs oil and 1 tbs butter. Add the mushrooms and fry until browned. Remove and add to the crock pot.
Heat a dutch oven or frying pan.  Dry the beef cubes with a paper towel as this will make them brown better in the pan.  Add the pieces to the pan and cook in 2 - 3 batches, till browned.
Remove and add to the crock pot.

Add the garlic, wine, beef stock or broth, bay leaves, tomato paste and thyme.
Mix the 2 TBS of flour with 2 TBS water till smooth.
When the stew is simmering (after about 1/2 - 1 hour), gradually add the flour/water mixture and stir to combine.

Cover and cook on high for 6 hours. Stir occasionally. You can also cook on Low for 8-10 hours.

Serve with crusty bread and a your favorite red wine.

* To easily peel the onions, add them to a pot of boiling water for about 1 minutes. Drain, and place in cold water.  Cut off the root and stem portion, and then squeeze the onion out of the skin.