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Prep Time: 40 Minutes Cook Time: 540 Minutes |
Ready In: 580 Minutes Servings: 8 |
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This is a delicious recipe for guests. I left out the carrots and peas because we were having potatoes with the meal. Ingredients:
5 slices bacon |
1/2 lb sliced mushrooms |
2 teaspoons salt |
1/3 cup flour |
1 teaspoon thyme leaves |
1 1/2 cups burgundy wine |
12 small whole white onions |
1/4 cup parsley |
3 1/2 lbs beef chuck, cubed |
2 garlic cloves, crushed |
1/2 teaspoon pepper |
4 whole cloves |
1 bay leaf |
1 lb carrot, sliced (optional) |
11 ounces frozen peas (optional) |
Directions:
1. Fry bacon; remove.
2. Saute beef in bacon drippings.
3. Remove beef from fat and put beef in crock pot.
4. Add garlic, salt and pepper to beef.
5. Sprinkle flour over beef and stir to blend.
6. Put cloves, thyme and bay leaf in cheesecloth packet; add to pot.
7. Add wine and parsley; mix.
8. Crumble bacon and add to pot.
9. Add carrots and onions.
10. Cover and cook on low 8-9 hours.
11. Saute mushrooms, then add the peas and mushrooms to pot and cook another 3 to 5 minutes.
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