Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, October 31, 2014
News Search   


Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CROCK POT BOURGUIGNON
Entrees
Contributed by:
Ingredients:
  • 6 slices bacon
  • 3 pounds beef roast, sliced
  • 1 large onion, peeled and sliced
  • 1 TBS tomato paste
  • 1/2 to 1 tsp. thyme
  • 2 garlic cloves, minced
  • Salt and pepper
  • 3 TBS flour
  • 1 (10-ounce) can beef broth
  • 1 whole bay leaf
  • 1/2 pound white pearl onion, peeled
  • 1 pound fresh mushrooms, sliced
  • 1/2 cup Burgundy wine
Cook bacon in large skillet until crisp. Remove from pan and drain. Add beef slices to same pan and brown well. Place browned beef slices in slow cooker.
Put onion slices in skillet. Add tomato paste, thyme and minced garlic. Season to taste with salt and pepper. Stir in flour. Add broth and mix well. Add this mixture to the slow cooker over the beef. Add bay leaf and pearl onions. Crumble cooked bacon and add to slow cooker. Cover and cook on low for 8 to 10 hours.
Saute mushrooms and add to slow cooker with the wine about 1 hour before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
The Spencer Group - Click for Website
West Piedmont Workforce Investment Board - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
EVERYTHING OUTDOORS - Click for Website
PHCC - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website
A-CO - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website