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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 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.)

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