Slow Cooker Beef Bourguignon

Ingredients:

3 lbs. of cubed stewing beef

4 ozs of chopped bacon

1 chopped onion

2 large carrots chopped

½ tsp each of salt & pepper

1 bottle (750 ml) of red wine

1 ½ cup of beef stock

3 sprigs of fresh parsley

¾ tsp powdered thyme

2 bay leaves

14 ozs of frozen pearl onions

3 cups of button mushrooms

3 tbsp of brandy

2 tbsp of minced fresh parsley

Directions:

Place the stewing beef into the slow cooker, followed by the beef stock and wine. 

Cook the bacon in a skillet and cook until it is crispy.  Remove the bacon to a paper lined plate.  Let the excess grease from the bacon be absorbed.

Chopped the onion and carrots.  Add to the slow cooker and season with salt & pepper.

Place 3 sprigs of parsley into the slow cooker (tied with a string).

Add the thyme, bay leaves, pearl onions and button mushrooms. Note: if you are using fresh pearl onions, you will need to par-boil them first for 5 minutes. Drain them into a colander and place them in a bowl with ice water.  To remove the outer skin, cut off the top and slide them out while not removing the tail.

Add in the brandy.

Cook on high for 4 hours.  Serve with a side of mash potatoes if desired.