SLOW COOKED BEEF BOURGUIGNON ENJOY DAN:

                       SLOW COOKED BEEF BOURGUIGNON by CHEF DAN:

Serves 6-8

INGREDIENTS:

3 pounds beef shoulder roast

Salt and pepper to taste

6 slices bacon, cut into 1-inch cubes

1/2-pound pearl onions

8 cremini mushrooms, quarter

3 carrots, cut into 1-inch chunks

2 cups beef broth

1/2-teaspoonEACH salt, dried thyme, and paprika

1/4-teaspoon black pepper

1 tablespoon tomato paste

3- cups red wine, such as Merlot, or hearty Burgundy

3 garlic cloves, smashed

1 bay leaf

3 tablespoon all-purpose flour

1/3-cup cold water

1-pound fettuccine noodles, cooked to al dente

DIRECTIONS:

1.    Cook bacon in a skillet over medium-high heat until crispy.

2.    Remove bacon to a paper towel to drain, leaving excess in the pan.

3.    Season beef roast cubes with salt and pepper.

4.    In the skillet sear cubed beef in (batches) for 2-to-3-miutes per side.

5.    As beef cubes are done, transfer to the crock-pot.

6.    Add bacon, onions, carrots, mushrooms to the crock-pot.

7.    Pour broth over the meat and vegetables.

8.    Stir tomato paste, wine, garlic, thyme, paprika in a bowl, then pour over the beef and vegetables.

9.    Add bay leaf.

10. Cook on high for 4-5 hours on low for 6-8 hours.

11. Mix flour and water together.

12. With 30 minutes to finish, add flour mixture to the crock-pot.

13. Stir into the beef and vegetables.

14. Remove bay leaf.

15. Add cooked fettuccine noodles, stir to incorporate.

ENJOY DAN:                                             EAT WELL LAUGH AND SHARE!!