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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups dry red wine

  2. 3 tablespoons extra virgin olive oil

  3. 2 tablespoons dry minced onion

  4. 1 teaspoon thyme

  5. 1 tablespoon parsley flakes

  6. 1 bay leaf

  7. 1/2 teaspoon pepper

  8. 4 pounds stew beef,

  9. 1 inch cubes 1/3 cup flour

  10. 1 teaspoon salt

  11. 8 slices bacon, diced

  12. 24 small white onions

  13. 2 garlic cloves, minced

  14. 1 pound mushrooms, quartered

Instructions Jump to Ingredients ↑

  1. : 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 meat. 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. Saute 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 base. Cover and cook on aout for 6 to 7 hours or low for 8 to 10 hours or high for 4 to 5 hours.

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