Crock Pot Bourguignon

Crock Pot Bourguignon

by Willie
adapted from Julia Child’s Mastering the Art of French Cooking
(Sorry Julia, it wasn't even a French crockpot.)

4 ounces diced bacon
1 ounce olive oil
2 pounds chuck roast, cut into 2-inch cubes
1 sliced carrot
1/2 diced medium onion
1 teaspoon salt
1/2 teaspoon ground pepper
4 Tablespoons Kary's Dry Roux

1 cup water
1 bay leaf

2 cloves crushed garlic
1/2 teaspoon thyme
2 Tablespoons tomato paste
2 cups beef stock
1 medium onion, cut in half and quartered
1 cup Merlot or Cabernet red wine
1 pound sliced baby bella mushrooms

Brown bacon in olive oil in large heavy skillet. Remove bacon and brown meat in oil. Remove and dry meat with paper towels. Brown carrot and onion in oil. Place bacon, meat, onions and carrots in a crock pot. Sprinkle in salt and pepper. Mix Kary's Dry Roux well with water and pour into crock pot. Add bay leaf, garlic, thyme and tomato paste. Cover mixture with beef stock. Cook in crock pot for 4 hours, or until meat is tender. Add quartered onion slices.

Heat wine in skillet over medium heat. Saute mushrooms in wine until darkened. Add wine and mushrooms to crock pot and mix well. Cook an additional 30 minutes. Remove bay leaf.

Serve over wide egg noodles or with rice.