Julia Child's Beef Bourguignon (modified for crock pot)

.5 lb of bacon, original
3 lb Cubed Beef, tenderloin
1 carrot (7-1/2") Carrots, raw
1 large Onions, raw
1 tsp Salt
1 tsp Pepper, black
3 cups Red Wine (Merlot or Cabernet Sauvignon)
3 cup Beef broth, bouillon, consomme
1 tbsp Tomato Paste
8 oz White Pear Onions not frozen (8 oz. packaged)
2 Garlic, minced
1 Bay Leaf
1 Package of (sliced halves) Mushrooms, fresh
1.5 tsp Herbs of Provence (seasoning)

Julia Child's used an oven for her cooking and made it over the course of 3 hours. This is modified for crock pot cooking and the longer it simmers the better it tastes.

01. Dice the large onion, peel the white pearl onions (cut in halves, and cut the carrot in small pieces.
02. Brown the half pound of bacon, then remove the bacon but leave the bacon grease for the beef.
03. Slightly brown the outsides of the 2" cube cut beef (all 3 lb.s) using the bacon grease. (Normally I spread out the beef, so each beef touches the pan)
04. After the beef has been browned, put the beef and bacon in the crock pot. (Leave the grease for the vegetables)
05. Add salt, pepper, tomato paste, 2 minced garlic cloves, large onion, and carrot to the pan and slightly brown the veggies.
06. Pour everything in the pan (all veggies and seasoning) into the crock pot.
07. Slightly saute mushrooms and pearl onions in the pan with a little olive oil.
08. Add the mushrooms and pearl onions to the crock pot
09. Add 3 cups of Red wine (I use Apothic Red)
10. Add 2-3 cups beef broth ( enough to cover the beef)
11. Add the Herb of Provence and Bay leaf

Cook on low for 6-8 hours or High for 4-6 hours.
Serve with mashed potatoes or add 6 diced potatoes to the crock pot 40 minutes before serving.



Serving Size: 10-12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHRIS0975.