Slow Cooker Beef Bourguignon - cooking recipe

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
1 red pepper, diced
3 garlic cloves, minced
1 lb button mushroom, cleaned and left whole
1 lb white pearl onion, peeled
4 carrots, peeled and sliced into 1/2 inch pieces
1 cup red wine
1 bay leaf
3 tablespoons fresh parsley, chopped
1 teaspoon dried thyme

Preparation

In a small bowl, combine the flour, salt and ground black pepper.
Coat the beef cubes with this mixture.
Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
Add the meat and brown well on all sides.
Add the onion, carrots, mushrooms, red pepper, and garlic to it.
Saute for 5 to 10 minutes, or until onion is tender.
Add the wine, bay leaf, parsley, and thyme.
Transfer the ingredients from the skillet to the crock pot.
Stir once and then cover with crock pot lid.
Cook on low for 6-8 hours.
Garnish with parsley and crumbled bacon.
Serve with crusty French bread and enjoy!