Boeuf Bourguignon - My Crock Pot Version

***Boeuf Bourguignon - My Crock Pot Version***
Ingredients:
1 pkg of Hickory Smoked Bacon (the fattier the better)
2 tbsp olive oil (or cooking oil)
3 lb beef chuck roast (or other good stewing meat)
2 cup of baby carrots (or equivalent of sliced carrot, or frozen carrots chopped, etc)
1 sliced onion (can use 1/2 bag of frozen chopped onions also)
1 tsp. salt
1/4 tsp. pepper
3 cups full-bodied, young red wine , such as a Chianti (I just buy cheap red wine, it is being cooked anyway, so don't waste your $ on expensive stuff. Save the good stuff to DRINK with the meal!)
2 to 3 cups brown beef stock or canned beef bouillon (I use Better Than Bouillon)
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
2 large bay leaves
18 to 24 small white onions (Pearl onions are best!) , brown-braised in stock
1 pound quartered fresh mushrooms , sautéed in butter -
Tools needed:
1 Crock pot (large one)
1 large saucepan
1 bowl
Paper Towels
1 Mug
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Directions:
1) Defrost the beef first.
2) Cube the beef into 2 inch pieces - dry the pieces with a paper towel
3) Cut the bacon into 1 inch pieces
4) Boil bacon in water for 10 minutes, drain and dry with paper towels, place in bowl.
5) Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove and place bacon pieces in the crock pot with a slotted spoon.
6) Reheat oil. Sauté the beef, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
7) In the same fat, brown the sliced vegetables (or frozen veggies will cook and brown also), use slotted spoon to move browned vegetables to the crock pot
8) Heat 1 cup water in coffee mug for 2 mins, stir in a very generous tablespoon of Beef "Better than Bouillon", once mixed pour into crock pot. Repeat until you have at least 2 cups in the crock pot.
9) Pour Red wine into crock pot.
10) Add Tomato Paste, salt, pepper, garlic, thyme, and bay leaves to the crock pot.
11) Set Crock Pot on Medium or cook for at least 4 hours. If you like you can set it to cook more slowly for 8-10 hours. The point is that you want the beef to be fork-tender. You may stir the crock pot mixture occaisionally to ensure nothing is burning on the bottom. The mixture should be simmering, but not boiling.
12) Towards the end of the crock-pot timeframe... use the bacon fat oil mixture and brown the pearl onions and mushrooms.
13) Add the onions and mushrooms to the crock pot. Let it cook for another 30 mins if possible.
14) Serve hot in bowls. :)
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Variations:
Sometimes I get lazy, so I use the Mirepoix - pre-chopped, frozen veggies (it has celery, onion, carrot in it). Whatever works for you.
Also, for a thicker mushroom flavor, you can add a few spoonfuls of cream of mushroom soup to the crock pot.