Crock Pot Bourguignon

INGREDIENTS

• 1 Tbsp EVOO
• 2.5 lbs beef, cubed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb baby carrots, cut in half crosswise
• 1 onion, chunked
• 2 cloves garlic
• 750 ml pinot noir
• 2 c beef broth
• 1/2 tsp thyme, mortared
• 6 slices bacon, diced, cooked, and drained

PREPARATION

1. in red pot, heat oil over high. Pat beef dry with paper towels, then season with salt and pepper.
2. In batches, sear beef on all sides; transfer to plate.
3. Add carrots and onion and cook 3-5 minutes until slightly tender.
4. Add garlic and cook 1 minute longer.
5. Add wine, broth and thyme, scraping up bits off the bottom.
6. Stir until well combined.
7. Place broth mixture in medium crock.
8. Add beef and bacon.
9. Cover, cook on LOW 8 hours.

( bettycrocker.com )

-- JMag Guthrie - 2015-01-05