Cooking Thursday

I've heard of beef bourguignon often, but have never tried it. I recently found a recipe for it that's made in the crock pot and decided it was time to give it a try.  It turned out really good, the beef was tender and fell apart, the veggies were tasty and it was all contained in a tasty broth.  If you want to try it but don't want to watch over something on the stove all day, here's a recipe for you to try out.

Slow Cooker Beef Bourguignon

5 slices bacon
3 pounds chuck roast, cut into 1 inch cubes
1 cup red wine*
2 cups chicken broth, separated
1/2 cup tomato sauce
1/4 cup soy sauce
1/4 cup flour
1/2 teaspoon minced garlic
2 tablespoons dried thyme
5 carrots, sliced
1 pound baby potatoes
8 ounces sliced fresh mushrooms

In a large skillet, cook the bacon until crisp and add to slow cooker. Salt and pepper the beef and add to skillet. Brown for about 2 minutes on each side and add to slow cooker.
Add wine to skillet, scraping in the browned bits on side of pan.  Allow to simmer and reduce.
Stir in 1 cup of broth, tomato sauce and soy sauce.
Whisk together 1 cup of the broth with the flour, until smooth. Stir into sauce in skillet and allow to thicken slightly, then pour into slow cooker.
Add garlic, thyme, carrots, potatoes and mushrooms.  Stir well and cook on low for 8 hours.

* Alcohol in the wine will cook out so this is safe for children. You can substitute broth for wine if desired.