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Ingredients
- 1 Kilo/2.2 lbs stewing Beef (pref. chuck steak or roast), cubed
- 1 Tablespoon Olive Oil
- 4 Bacon strips, chopped
- 2 medium Onions, chopped
- 3 Garlic cloves, peeled and crushed
- 1 1/2 cups Carrots, sliced (same size as cubed beef)
- 1 1/2 cups red Potatoes, sliced (same size as cubed beef)
- 1 Bouquet Garni (fresh or dried made of thyme, bay leaf and parsley)
- 1 1/3 cup dry Red Wine
- 8 oz brown Mushrooms, chopped (like mini-Bella)
- Salt and Pepper, to taste
View Full Recipe at Manila Spoon
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%20hours.%3C/p%3E%3Cp%3EAfter%206-7%20hours%20of%20cooking,%20when%20the%20beef%20is%20already%20tender,%20add%20the%20mushrooms%20and%20herbs%20(if%20using%20fresh%20Bouquet%20garni%20not%20in%20a%20packet%20but%20simply%20tied%20together).%20Cook%20for%20another%20hour%20or%202%20until%20the%20mushrooms%20are%20tender.%3C/p%3E%3Cp%3ETransfer%20to%20a%20platter,%20removing%20the%20bouquet%20garni%20before%20serving.%20Enjoy%20with%20some%20rice%20or%20mashed%20potatoes.%3C/p%3E%3Cp%3EYield:%206-8%20Servings%3C/p%3E%3Cp%3EPrep%20Time:%2000%20hrs.%2015%20mins.%3C/p%3E%3Cp%3ECook%20time:%2008%20hrs.%2000%20mins.%3C/p%3E%3Cp%3ETotal%20time:%208%20hrs.%2015%20mins.%3C/p%3E%3Cp%3ETags:%20French,%20Stew,%20Beef,%20Slow%20Cooker,%20Main%20Dish,%20Fall,%20Winter,%20Comfort%20Food%3C/p%3E){kind=link}