2 lbs beef bourguignon or stewing beef
2 1/2 tbsps flour
salt and pepper to taste
1/2 tsp dried thyme
2 tbsps bacon fat
3/4 cup diced onion
1 cup diced carrot
1 1/2 tbsps minced garlic
2 tbsps tomato paste
1 cup broth (beef, chicken or turkey)
1/4 cup soya sauce
1 tbsp balsamic vinegar
1 bay leaf
1 cup red wine
1 tbsp butter
1 tsp sugar
2 cups quartered mushrooms
Cut beef cubes so they are uniformly about 1" in size. Of course beef bourguignon cubes would be the cut of choice for this dish, however stewing beef works very well too.
Toss the beef with flour, salt, pepper and thyme.
Heat bacon fat in a skillet, add the beef and brown lightly. Add the onion, carrots and garlic.
Stir together the tomato paste, broth (I used turkey here), soya sauce and balsamic.
Cook 3-4 minutes then transfer to slow cooker. Add 1/2 cup red wine and the bay leaf. Cover and slow cook on low 4 hours.
In a fry pan heat butter and sugar then toss in the mushrooms. Brown lightly and add the remaining 1/2 cup red wine.
Add to the slow cooker and cook 15 minutes longer. Don't forget to remove the bay leaf.
If you'd like the gravy a bit thicker mix 2 tsps cornstarch with 2 tsps cold water. Add a spoonful of hot gravy. Mix well and whisk into the stew before cooking that additional 15 minutes.
Serve over rice or mashed potatoes.
I added some chopped and fried onions to these potatoes, YUM!