Beef Burgundy in the Slow Cooker

My mother has made Beef Burgundy in the slow cooker for years.  To me, this is comfort food!  Here is another adapted recipe from the cookbook "The Best 150 Slow Cooker Recipes" by Judith Finlayson.  Serve with a green vegetable and new potatoes in their skins or mashed potatoes.

Ingredients

8-9 slices of bacon

Medium-sized beef roast, cut into 1-inch cubes

1 lb mushrooms, whole, halved or quartered depending on size

3 carrots, peeled and thinly sliced

2 onions, thinly sliced

3 cloves garlic, minced

1 tsp dried thyme leaves

1 tsp salt

1/2 tsp black pepper

1/4 cup potato flour

1/4 cup brown rice flour

1 1/2 cups gluten-free beef broth or water with a gluten-free broth cube

2 cups dry red wine (I like Yellow Tail Merlot)

1 bay leaf

zest of 1 orange

chopped parsley

Directions

1.  Cook bacon in a large frying pan/skillet with some water to start.  Cook the bacon until crisp.  Remove with a slotted spoon and drain on a paper towel.  Leave 2 tbsp fat in the skillet.

2.  Brown the beef cubes in batches in the skillet.  Transfer to the slow cooker with a slotted spoon.

3.  Add mushrooms to skillet and cook until tops are lightly browned.  Using a slotted spoon, transfer to  slow cooker.  Sometimes I need to add a tablespoon of butter at this point because the mushrooms have soaked up all of the fat.  Reduce heat to medium-low.  Add the carrots and onions to the skillet.  Cover and cook until vegetables are softened, about 10 minutes.  Increase the heat to medium.  Add garlic, thyme, salt and pepper and cook, stirring for 1 minute.  Add flours and cook, stirring for 1 minute.  Add beef broth and wine and cook, stirring, until thickened.  Stir in bacon, bay leaf and orange zest.

4.  Add mixture to the slow cooker.  Stir thoroughly.  Cover and cook on Low for 8-10 hours or on High for 4-5 hours, until beef is very tender.  Discard bay leaf.  Just before serving, garnish liberally with parsley.