Slow Cooker Beef Bourguignon Soup
Ingredients
4 slices bacon
1 1/2 lb stew beef
1 C carrots
1 C celery
1 C yellow onion
3 C baby red potatoes
2 cloves garlic
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp thyme
1/2 tsp basil
1/8 tsp red pepper flakes
2 C red wine
3-4 C beef stock
3/4 C pasta, I used ditalini pasta
Directions
Prepare vegetables: chop onion, celery and carrots. Mince garlic. Quarter potatoes. Add to slow cooker.
Cut stew meat into bite size pieces.
Fry bacon in a large skillet over medium heat until crisp. Chop and set aside.
In remaining bacon grease, sear stew meat in small batches. Flip pieces to sear both sides. Remove to a platter or immediately toss in slow cooker. Continue until all of your meat has been seared.
Add bacon and seared meat to slow cooker. Sprinkle with seasonings. Pour in wine and beef stock. Stir gently. Cover and cook on high for 5 hours.
In the last 30 minutes, add pasta.
Serve warm. Store in the refrigerator for up to several days or in the freezer for several months.
