Beef Bourguignonne Ingredients: 3 pounds rump roast, trimmed, cut into 1-inch cubes 2 carrots, peeled and sliced 1 medium onion, sliced 1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons flour 10 ounces beef broth, condensed 6 strips cooked bacon, cut into 1-2 inch pieces 2 cups red wine 1 tablespoon tomato paste 2 cloves garlic, minced 1/2 teaspoon thyme 1 whole bay leaf 1/2 pound small white onions, peeled 1 pound fresh mushrooms, sliced Directions: Place beef cubes, carrots, and onion in stoneware. Season with salt and pepper; stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover; cook on Low 10 to 12 hours or on High for 5 to 6 hours. Serve as a soup or over rice. From the Epicurious.com food dictionary: Bourguignonne is the French term for "as prepared in Burgundy," one of France's most famous gastronomic regions. Meat (usually beef, as in boeuf bourguignonne ) is braised in red wine and usually garnished with small mushrooms and white onions Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page