Ingredients:
6 slices bacon, diced
1 (3 lb) boneless beef chuck roast, cut into 1-1/2-inch cubes
1 (10 1/2 ounce) cans condensed beef broth, undiluted
1 small onions, halved and sliced
1 medium carrots, sliced
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaves
1/2 lb fresh mushrooms, sliced
1/2 cup Burgundy wine or 1/2 cup beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
hot cooked noodles (optional)
Directions:
In a skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.
Add mushrooms and wine or broth. Combine flour and water until smooth; stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve over noodles if desired.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.