Ingredients

The following ingredients have 8 Servings
  • 6 Strips Bacon Cut in 1/2 inch pieces
  • 2-3 Pounds Beef Rump or Chuck Cut in 1.5 inch cubes
  • 1 Medium Carrot Sliced
  • 1 Small Onion Sliced
  • Salt and Pepper To Taste
  • 3 Tablespoons Flour
  • 1 Can (10.25oz) Condensed Beef Broth
  • 1 Tablespoon Tomato Paste
  • 2 Cloves Garlic Minced
  • 3/4 Teaspoon Whole Thyme
  • 1 Bay Leaf
  • 1/2 Pound Tiny White Onions
  • 1/2 to 1 Pound Fresh Mushrooms Sliced
  • 2 Tablespoons Butter
  • 1/2 Cup Red or Burgundy Wine

Instruction

  • 1. Cook bacon in large skillet until crisp. Remove and drain. 2. Add beef cubes and brown well. Place browned cubes in slow cooker. 3. Brown carrot and onion. Season with salt and pepper; stir in flour. 4. Add broth, mix well, then add to slow cooker. 5. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. 6. Cover and cook on LOW 8 to 10 hours. 7. Saute mushrooms in butter, and add with wine to slow cooker about 1 hour before serving. To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3 tablespoons melted butter or margarine. Stir into stew.