Crockpot Beef Bourguignon

Crockpot Beef Bourguignon
1/4 cup all-purpose flour
1 teaspoon course salt
2 pounds beef stew meat
3 tablespoons bacon fat, olive oil or a combination of the two
2 cloves fresh garlic, minced
5-6 carrots, diced
3 stalks celery, chopped
1 1/2 cups good-quality red wine, such as Burgundy or Beaujolais
1/2 cup beef broth
1 bay leaf
4-5 sprigs fresh rosemary, chopped finely
2-3 sprigs fresh thyme, strip off the leaves
2 to 3 tablespoons butter
2 shallots, peeled and separated if large
1 (8-ounce) package Baby Bell mushrooms, cleaned and halved
1 lb. egg noodles

Put the flour, salt and pepper in a zip-top bag. Trim the meat to remove visible fat and place in the bag. Shake to coat the meat with flour and seasonings. Heat the bacon fat or olive oil in a large sauté pan over medium-high heat. Add the meat and sauté, in batches if necessary, on both sides until browned. Once the meat is browned, add the garlic and cook a few minutes. Transfer the meat to a slow cooker. Sear the carrots in the pan and then add to slow cooker. Add wine and broth to the sauté pan and stir with a wooden spoon, scraping up the browned bits that stick to the pan. Pour the liquid over the meat in the slow cooker. Add the bay leaf, rosemary, and thyme, cover and cook on low for 5 to 6 hours.

One hour before the finished cooking time, heat the butter in a sauté pan over medium-high heat. Add the shallots and mushrooms and sauté, in batches if necessary, until lightly browned. Add to the slow cooker, cover and cook an additional hour. Right before ready to serve, cook noodles according to package directions. Serve stew over noodles.

Adapted from THE DALLAS MORNING NEWS

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