Slow Cook Beef Bourguignon

DIRECTIONS

• In a large frying pan, cook bacon and remove to a paper towel. When cooled, chop and place in pot of slow cooker.
• While the bacon is cooking, place flour, parsley and beef pieces in a large Ziploc and shake to coat.
• Over medium to high heat, sear the outside of the beef in the bacon fat and set aside. When beef has drained and cooled, place in slow cooker. .
• Lower heat and cook onions and carrots (chop both in food processor). .
• During the last couple minutes of cooking add two of the garlic cloves, minced.
• Remove veg, cool and place in slow cooker.
• Pour wine into pan & burn off the alcohol. Add the strained tomatoes, beef broth and Worcestershire.
• Bring to boil, then turn off heat. When cooled, add to slow cooker.
• Store slow cooker pot in fridge overnight and set on low in the morning. Cook for eight hours.
• Just before serving, heat butter in a frying pan, cook mushrooms and last clove of garlic. Add to the slow cooker when cooked through.
• Add salt & pepper to taste.
• I served over egg noodles with salad and garlic bread.