Crock-pot beef bourguinon

Ingredients

• 4-6 strips bacon, chopped
• 1/3 cup flour (or gluten-free flour)
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 2 1/2 libras. beef stew meat
• 1 talespoon vegetable oil (if needed)
• 2-3 potatoes, peeled and diced
• 1 cup onion, peeled and chopped
• 2 cups baby carrots
• 8 oz. sliced fresh mushrooms
• 1 green bell pepper, cut into chunks
• 1 can (2 cups) beef broth
• 1/2 cup dry red wine
• 1 can diced tomatoes (undrained)
• 1-2 tabelpsoon minced garlic (optional)
• 2 teaspoons. dried marjoram
• 3 bay leaves
• 2 teaspoons basil

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Pot-au-feu, the french stew

Preparation

• Brown bacon in a large skillet until crispy, about 10 minutes. Remove with slotted spoon and set aside.
• Combine flour, salt, pepper, and stew meat in a gallon size plastic bag and shake until coated.
• Brown meat in bacon grease, adding more oil if necessary (may have to do this in 2 batches).
• Place vegetables, stew meat, and bacon into a 6 qt. slow cooker.
  
• Over the top, pour diced tomatoes, beef broth, and wine. Sprinkle with remaining ingredients.
• Cook on low for 8 hours. Take out bay leaves before serving.

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