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Caprice's Easy Beef Bourguignon

(As printed in SILENCE OF THE LAMPS)

Coat 5 quart slow cooker with nonstick spray.

6 slices bacon (keep 3 tablespoons of the drippings)
2 pounds stewing cubes
2 cups flour
1 teaspoons salt
teaspoon pepper

Fry bacon and remove from the drippings. When it is cool, crumble it and set aside in the refrigerator. Save three tablespoon of the drippings to use in preparation.

Dry beef cubes as much as possible with food-friendly paper towels. Combine flour, teaspoon salt and teaspoon pepper in a Ziplock bag. Drop in a few stewing cubes at a time to coat them, then place the coated cubes in the crock pot.

1 cup chopped onion
1 cup peeled and sliced carrots
1 cup chopped celery
1 clove garlic (grated)
1/8 teaspoon marjoram
1 teaspoon salt
teaspoon pepper
3 cups beef broth (I use Swanson with no MSG)
1 cups white burgundy wine
A tiny pinch of red pepper flakes (4 to 5 flakes)

Add onion, carrots, celery, marjoram, garlic, one teaspoon salt, teaspoon pepper and the pinch of red pepper flakes (4 to 5 flakes).

Pour broth over the mixture, add three tablespoons bacon drippings and the wine. Cover and cook on low for five hours or until beef cubes are tender. Stir every two hours for a smooth gravy base (with no flour lumps!).

Serve over noodles (I use a pound of wide egg noodles) and top with crumbled bacon.

Serves six to eight.

© 2016 Karen Rose Smith








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