Bacon and Beef Bourguignon Recipe I

Bacon and Beef Bourguignon Recipe I

1 Tbsp of veggie oil
1/2 tsp of thyme
1 c of red wine (dry)
1 pc of onion (large); minced
2 Tbsps of parsley; sliced
1/4 tsp of ground black pepper
1 bay leaf
2 lbs of stewing beef; sliced into 1.5-inch cubes
12 pcs of white onions (small)
3 Bacon slices; diced
1 tsp of salt
1/2 lb of mushrooms; sliced
2 garlic cloves; minced
2 Tbsps of olive oil

Combine the red wine with olive oil, sliced onions, thyme, parsley, bay leaf and ground black pepper in a large bowl. Whisk ’til well blended. Add the beef. Mix it well to coat evenly. Marinate for a minimum of 4 hours (better if overnight) in the refrigerator.

Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the bacon ’til brown. Remove the bacon from heat and transfer to a platter with paper towels to drain excess fat. Set aside.

Remove the beef from the marinade. Shake off excess liquid. Saute beef in the oil that was previously used for the bacon. Saute ’til meat is brown. Remove from heat. Drain.

Transfer beef to the crockpot followed by the bacon, small onions, sliced mushrooms, garlic, and salt. Pour the marinade over the beef and vegetables. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours.

>> Beef and Bacon Bourguignon Recipe I