Ingredients

6 bacon strips, diced

1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 small onion, halved and sliced

1 medium carrot, sliced

2 tablespoons butter

1 tablespoon tomato paste

2 garlic cloves, minced

3/4 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

1/2 pound fresh mushrooms, sliced

1/2 cup burgundy wine or beef broth

5 tablespoons all-purpose flour

2/3 cup cold water

Hot cooked noodles, optional

Directions

In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.

Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.

Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired. Yield: 8 servings.

Nutritional Facts3/4 cup equals 460 calories, 29 g fat (12 g saturated fat), 130 mg cholesterol, 663 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.