Slow-Cooker Beef Burgundy

Ingredients

• 6 bacon strips, diced
• 1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 small onion, halved and sliced
• 1 medium carrot, sliced
• 2 tablespoons butter
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup burgundy wine or beef broth
• 5 tablespoons all-purpose flour
• 2/3 cup cold water
• Optional: Hot cooked noodles and minced fresh parsley

Description

1. In a large skillet, cook bacon strips over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.
2. 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 until meat is tender, 7-8 hours.
3. Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.