Boeuf Bourguignon In Slow Time

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French hearty dish; you will bring france to your home.this is a recipe from my sister in law rachel that i tweaked a bit and converted to the slow cooker. Serve with mashed potatoes. I don't kow what julia would say about this version' but i know it is good.

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Steps

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Heat oil in large saucepan and brown beef a small quantity at a time.

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Spoon into slow cooker.

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Brown pearl onions.

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Set aside.

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Sprinkle flour in hot fat to make a roux.

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Season with pepper.

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Add garlic , bay leaves , thyme , herbes de provence.

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Add 1 / 2 cup wine to roux.

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Simmer to thicken.

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Pour in slow cooker.

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Add the remaining wine and just enough bouillon to barely cover the meat.

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Cover and cook in slow cooker on low for 6 hours.

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Add carrots and pearl onions.

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Continue cooking another hour and 1 / 2.

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Melt butter in saucepan and saut mushroom caps.

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Set aside.

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Just before serving , remove bay leaves.

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Add sauted mushroom caps and sprinkle with chopped parsley.

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Ingredients

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round steaks, vegetable oil, white pearl onions, flour, pepper, garlic cloves, bay leaves, thyme, herbes de provence, red wine, beef bouillon, baby carrots, mushroom caps, butter, parsley