RECIPE TITLE "Beef Bourguignon" courtesy of The Library Of E-Cookbooks
Copyright © 2005 by e-cookbooks.net All Rights Reserved.
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1 1/2 cups dry red wine
3 tablespoons extra virgin olive oil
2 tablespoons dry minced onion
1 teaspoon thyme
1 tablespoon parsley flakes
1 bay leaf
1/2 teaspoon pepper
4 pounds stew beef, 1 inch cubes
1/3 cup flour
1 teaspoon salt
8 slices bacon, diced
24 small white onions
2 garlic cloves, minced
1 pound mushrooms, quartered
Thoroughly combine first 7 ingredients; add beef and marinate at
least 3 hours at room temperature, or overnight in refrigerator.
Drain meat reserving 1 cup of marinade. Place meat in removable
liner of slow cooker; sprinkle with flour and salt and toss to coat
Fry bacon; fry onions in bacon fat until slightly brown, add garlic
and fry for 30 seconds; remove onions, garlic and bacon with slotted
spoon and add to meat in liner.
Sauté mushrooms in remaining bacon fat (add butter if needed).
Remove mushrooms with slotted spoon and add to meat−onion
mixture. Pour reserved 1 cup of marinade over all. Place liner in
Cover and cook on AUTO for 6−7 hours; or LOW for 8−10
or HIGH for 4−5 hours.
Per Serving: 894 Cal (63% from Fat, 32% from Protein, 5% from Carb);
69 g Protein; 60 g Tot Fat;
11 g Carb; 2 g Fiber; 65 mg Calcium; 9 mg Iron; 546 mg Sodium; 232
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