This is a light version of the wonderfully elegant (and potentially romantic) French classic. Serve it with crusty whole-wheat French or sourdough bread.
- 8 slices turkey bacon
- 2 teaspoons canola oil
- 2 pounds beef tip sirloin, or similar cut, trimmed of visible fat and cut into 1-inch chunks
- 1/3 cup quick-mixing flour, plus 2 tablespoons, divided use
- 16 small white onions
- 1 1/2 cups baby carrots, or 2 small carrots, chopped
- 2 tablespoons brandy
- 3 cloves garlic, crushed or minced
- 3/4 teaspoon salt, optional
- 1/2 teaspoon thyme leaves, crushed
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 cup red Burgundy wine
- 1 cup low-sodium beef broth
- 3/4 pound sliced mushrooms
- Step 1
- In large, nonstick frying pan over medium-low heat, cook bacon strips until just crisp (you can use the microwave instead, cooking 4 strips at a time on a double thickness of paper towels for about 4 minutes). Break up into bits.
- Step 2
- Put 1/3 cup flour in a medium-sized bowl or large sealable sandwich bag. Add beef chunks and coat well with flour. Heat oil over medium-high heat in the frying pan. Add beef chunks, spray the top with canola cooking spray, and cook, turning until browned on all sides.
- Step 3
- Put the browned beef and remaining ingredients in slow cooker. Stir, and then cook on LOW until beef is cooked throughout and onions are fork-tender (about 10 hours). Serve with bread, if desired.
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