Beef Bourguignon - Crock-Pot MyTiMe Owner's Manual

INGREDIENTS
6 Strips bacon, cut into
one- to two-inch pieces
3 Pounds beef rump, cut into
one-inch cubes
1 Large carrot, peeled and sliced
1 Medium onion, sliced
1 Teaspoon salt
1/2 Teaspoon pepper
3 Tablespoons flour
10 Ounces beef broth,
can condensed
2 Cups red or Burgundy wine
1 Tablespoon tomato paste
2 Cloves garlic, minced
1/2 Teaspoon whole thyme
1 Whole bay leaf
1/2 Pound white onions, peeled
1 Pound fresh mushrooms, sliced
MyTime_Full book_MECH.indd 24

Beef Bourguignon

DIRECTIONS
1. Sauté bacon in a skillet on stove top set to me-
dium heat until crisp. Remove bacon and set aside.
2. Add beef cubes to skillet and brown well. Remove
meat and set aside.
3. Brown carrot and onion in skillet and transfer to
stoneware. Season with salt and pepper. Stir in
flour, add broth, and mix well.
4. Add beef and bacon to stoneware, mix, and place
in slow cooker heating base.
5. Add wine, tomato paste, garlic, bay leaf, onions,
and mushrooms. Cover; Cook by choosing your
Food Type and Ready At Time*.
*MANUAL MODE COOK TIME:
5-6 hours on HIGH
10-12 hours on LOW
24
8/16/12 11:04 AM