Slow cooking activity with Kelly and Tim

BEEF BOURGUIGNON

Yield: 6-8 servings

3 rashers of thick cut bacon
3 pounds beef chuck cubed
1 bottle red wine
1 pound onions chopped
1 pound celery chopped
1 pound carrots chopped
2 garlic cloves chopped
1/2 pound mushrooms
1 bay leaf
Salt and freshly ground black pepper to taste

Brown the beef and bacon in batches in a frying pan and add to the
slow cooker. Discard the fat from the pan. Deglaze the pan with some
red wine and put in the slow cooker.

Add vegetables and enough wine to cover the everything in the slow
cooker. Add bay leaf and salt and pepper to taste. Cook on low for 8
hours.

We served it on top of thick, wide flat pasta. (YUM)

Grublover comment
Also try: BEER BRAISED PORK AND BLACK BEAN SOUP

For St Pat's day Tim is making GUINNESS STOUT BEEF STEW

Let us know how it goes Tim! Happy St Pat's day!!