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3
1
⁄2 pounds (1.6 kg)
boneless beef chuck
roast*, trimmed and
cut into 1
1
⁄2-inch
(3.75 cm) pieces
1
⁄2 pound (227 g) small
pearl onions, peeled
2 medium carrots,
finely chopped
4 tablespoons (60 ml)
chopped fresh parsley
leaves, divided
2 teaspoons (10 ml)
dried thyme, divided
1
3
⁄4 teaspoons (8 ml)
dried marjoram,
divided
1 bay leaf
4 cloves garlic, minced
1
1
⁄2 cups (375 ml)
burgundy wine,
divided
5 slices bacon, cut up
12 ounces (340 g)
mushrooms, cut into
quarters
2
⁄3 cup (150 ml)
condensed beef
consommé (from
10-oz./285 g can),
divided
2 tablespoons (30 ml)
tomato paste (from
tube or 6-oz./175 g
can)
3
⁄4 teaspoon (3 ml) salt
1
⁄2 teaspoon (2 ml)
coarsely ground
black pepper
1
⁄4 cup (50 ml) all-
purpose flour
In large resealable food storage plastic bag or large bowl,
combine beef, onions, carrots, 2 tablespoons (30 ml)
parsley, 1
1
⁄4 teaspoons (7 ml) thyme, 1 teaspoon (5 ml)
marjoram, bay leaf, and garlic; mix well. Add
3
⁄4 cup
(185 ml) wine; mix well to coat. Refrigerate at least 8
hours or overnight.
Place beef mixture in Slow Cooker ceramic pot. In
medium skillet over medium heat, cook bacon until
browned. Add bacon and drippings to Slow Cooker. Add
remaining
3
⁄4 teaspoon (3 ml) thyme,
3
⁄4 teaspoon (3 ml)
marjoram, and
3
⁄4 cup (185 ml) wine. Add mushrooms,
1
⁄3
cup (75 ml) consommé, tomato paste, salt, and pepper;
mix well. Cover and cook at SIMMER 8 to 10 hours, or
until tender.
Remove and discard bay leaf. In small bowl, blend flour
into remaining
1
⁄3 cup (75 ml) consommé. Stir into beef
mixture. Cover and cook at HIGH 10 to 15 minutes, or
until thickened. Stir in remaining 2 tablespoons (30 ml)
parsley. Serve with cooked noodles or mashed potatoes,
if desired.
Yield: 10 servings (1 cup [250 ml] per serving).
*Substitute 2
3
⁄4 pounds (1.3 kg) beef stew chunks for
roast, if desired.
Per Serving: About 510 cal, 34 g pro, 14 g carb, 34 g
total fat, 13 g sat fat, 110 mg chol, 920 mg sod.
Classic Beef Bourguignonne