Beef Bourguignon Stew

The author of this recipe says, "This is so full of FLAVOR, my family always begs me to make it! The perfect dish to enjoy on a cold winter day, and oh, the aroma..................
(makes 6 servings)

6 slices uncured* smoked bacon (I use Hemplers from the meat counter*), diced
3 lbs. lean stew beef cut into 2" cubes
2 yellow onions, sliced
3 med. organic* carrots, diced
Kosher* salt and freshly* ground pepper
2 T. flour
3 cups good* red wine
3 cups low sodium* beef stock
1 T. tomato paste (I buy it in the tube. Less waste, and way easier!!*)
2 cloves of garlic, minced
1/2 t. dried thyme
1 dry* bay leaf, crumbled
20 pearl onions peeled/skinned, or use the frozen ones - I have and they are wonderful!!*
An herb bouquet of parsley springs, one fresh bay leaf, and 2-3 sprigs of fresh thyme all tied
     in cheesecloth
1 lb. fresh white button mushrooms, sliced (I would use criminis*)

Warm up a skillet, then add the bacon. Cook until the fat has rendered and the bacon is nice and crispy. I bake my bacon on a rack over a baking sheet at 350*. Remove pan from the heat, and transfer the bacon to a plate lined with paper towels. Pour off all but a T. of bacon fat from the pan, reserving the rest of the grease for cooking. Return the pan to med.-high heat. Pat the beef dry and sprinkle with flour, S&P. Just before the bacon fat is smoking add a single layer of beef cubes. Sear the meat in batches, flipping the pieces after 1-3 mins. After each batch, transfer the seared beef to a slow cooker. Deglaze the pan with 1/4 cup of wine, using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers. Pour the wine over the seared meat once the pan is cleaned. Add 1 more T. of the bacon grease to the pan and cook the yellow onions with 1/4 t. of salt until soft and browned (6-8 mins.) Add the carrots and cook until softened. Add the garlic and tomato paste and cook until fragrant. Transfer the veg. mixture to the slow cooker.
Wipe the pan clean and warm one more T. of bacon grease or veg. oil over med. heat. Cook the mushrooms with 1/4 t. salt until they release all their liquid and the liquid has evaporated. The mushrooms should end up a nice golden brown (about 8-10 mins.). Transfer the mushrooms to a clean bowl and set aside. Stir together the mixture in the slow cooker with an additional 1 t. salt, the thyme, and the crumbled bay leaf. Add the herb bouquet to the mixture and pour in the beef broth and remaining wine. Cover and cook on low for 6-8 hours. Just before serving, stir in the reserved bacon, pearl onions, and mushrooms, then cover and cook for another 10 mins. Remove the herb bouquet and serve with warm buttered corn bread*. Enjoy!!!

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Have FUN today, and Keep Your Chin Up, Linda!!!

Love,

MM