Beef-Bourguignonne. Beef slow cooked in Burgundy Wine. Peas in a pod, sure, but that's just the start. First season a nice quality cubed beef with salt and pepper, add the seasoned beef to a medium glass bowl and add half a pound of pearl onion, two medium carrots peeled and chopped, three quarters of a teaspoon of margarine, three quarters of a teaspoon of thyme. A quarter cup of chopped parsley, four cloves of minced garlic, a bay leaf, three quarters of a cup of red wine. Then stir and cover let this marinate for at least in the refrigerator. In a skillet, cook four to five slices of beacon, and cut the beacon into pieces. Now, clean and quarter half a pound of mushrooms, to the slow cooker add the meat mixture, the beacon pieces, a quarter teaspoon of thyme, a quarter teaspoon of margarine, the quartered mushrooms and now add two thirds of a cup of red wine and two third of a cup of beef broths. Next, add two tablespoons of tomato paste and season with salt and pepper. Stir everything together and then cover. This slow cook stew can cook for between four and eight hours depending upon your schedule, towards the end of the cooking process blend a quarter cup of flour with a third of a cup of beef stalk from the pot to make a slurry. Then add it to the stew, thicken the sauce, while the cooking finishes. Egg noodles, polenta, orzo, mashed, yes please, Beef-Bourguignonne. Go to www.

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