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Boeuf Bourguignon

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8 slices
turkey bacon
2 teaspoons
canola oil
2 pounds
beef tip sirloin, or similar cut, trimmed of visible fat and cut into 1-inch chunks
1/3 cup
quick-mixing flour, plus 2 tablespoons, divided use
16 small
white onions
1 1/2 cups
baby carrots, or 2 small carrots, chopped
2 tablespoons
3 cloves
garlic, crushed or minced
3/4 teaspoon
salt, optional
1/2 teaspoon
thyme leaves, crushed
1/4 teaspoon
bay leaf
1 cup
red Burgundy wine
1 cup
low-sodium beef broth
3/4 pound
sliced mushrooms

  1. In large, nonstick frying pan over medium-low heat, cook bacon strips until just crisp (you can use the microwave instead, cooking 4 strips at a time on a double thickness of paper towels for about 4 minutes). Break up into bits.
  2. Put 1/3 cup flour in a medium-sized bowl or large sealable sandwich bag. Add beef chunks and coat well with flour. Heat oil over medium-high heat in the frying pan. Add beef chunks, spray the top with canola cooking spray, and cook, turning until browned on all sides.
  3. Put the browned beef and remaining ingredients in slow cooker. Stir, and then cook on LOW until beef is cooked throughout and onions are fork-tender (about 10 hours). Serve with bread, if desired.



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