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Beef Bourguigon  INGREDIENTS 4   4   slices bacon, diced 2   2   medium onions, sliced lengthwise  8 oz    250 g   mushrooms, halved 2 lb    1 kg   Stewing Beef Cubes  3 tbsp   45 mL   all-purpose flour 3   3   cloves garlic, minced 1-1/2 cups   375 mL   EACH red wine and beef stock 1   1   bay leaf 1 tsp   5 mL   dried thyme 1/2 tsp    2 mL   EACH salt and pepper PREPARATION TIME: 25 minutes COOKING TIME: 2 ½ hours DIRECTIONS 1. Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside. 2. Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Serve with rice, risotto, garlic mashed potatoes or egg noodles. 3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender. Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.   NUMBER OF SERVINGS: 6 SERVINGS

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