Crockpot Beef Bourguignon 🍷recipe below 🍷 On a cold winter’s day, there is nothing like my Crockpot Beef Bourguignon. When traveling, especially for special occasions, I like to have a special dinner. But eating out with 18 people, most of which are under 18, is not always easy. My Crockpot Beef Bourguignon solves that. Elegant enough for adults and yummy enough for kids. Put it on in the morning and dinner is ready after all of your fun. 🍷 INGREDIENTS: 3 pounds stewing beef cut into 1-inch cubes 6 slices of bacon cut crosswise into 1"-2" cubes 2 tsp Kosher salt 1 tsp Freshly ground black pepper 4 sprigs fresh thyme leaves 2 bay leaves 4-5 garlic cloves finely chopped 1 bag frozen pearl onions (14.4 ounces) 3-4 carrots peeled and cut into 1-inch chunks 2 tbsp good brandy 2 cups red wine (I use Pinot Noir) 2 cups canned beef broth 2 tbsp tomato paste 1/4 cup of flour 1 pound mushrooms halved (I used baby bella) 1 lbs egg noodles (optional for serving) INGREDIENTS: Dry the beef cubes and sprinkle with salt and pepper. Cook bacon over medium heat until browned. Set bacon aside. Using bacon grease, sear the beef in batches in a single layer for 1 to 2 minutes each side, turning to brown on all sides. Be careful to not overcrowd. Remove the seared beef to the slow cooker. Add the carrots, garlic, thyme and bay leaves to the pan and sauté for a few minutes until glistening. Once glistening, add carrot mixture to the slow cooker. Take pan off of the heat and add wine, brandy and beef broth. Bring to a gentle simmer. As this comes to a simmer, combine flour and tomato paste in a small bowl. Add the mixture to simmering broth. Combine and allow to thicken for a few minutes. Add wine broth mixture to slow cooker. Add onions, mushrooms and reserved bacon to slow cooker. Stir everything well and cook on low for 8 hours. Season to taste. Serve over egg noodles or crusty bread. Garnish with parsley. #crockpotrecipes #beefbourguignon - @brunchwithbabs