Set it and forget it! Stick to your ribs oh so good. Not to mention it has red wine in it! Served over my grand mothers sour cream mashed potatoes which are to die for. I use them for lots of side dishes. Perfect for a cold rainy day. It sure is cold and rainy here on the east island today. Missing the cool sunny weather of fall.
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
2 tablespoons flour
2 large carrots, peeled and sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef stock
4 cups red or Burgundy wine or Pino Noir
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound pearl onions, peeled
1 pound fresh mushrooms, sliced
Sauté bacon in a skillet on stove top set to medium heat until crisp. Remove bacon and set aside. Coat beef with salt and pepper then 2 tbs flour.
Add beef cubes to skillet and brown well. Remove meat and set aside on a dish.
Brown carrot and onion in skillet and transfer to stoneware.
Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
Add wine, beef stock (reserve 1/4 cup) tomato paste, garlic, bay leaf, onions, and mushrooms. In a small bowl mix 2 tbs flour with the 1/4 cup reserved beef stock mix well add to slow cooker mixing again. Cover; cook on Low for 10-12 hours or on High for 5-6 hours. Season with more salt and pepper to taste.
For the potatoes:
3 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup milk
1/2 cup sour cream
1/4 cup butter
salt and pepper to taste
1/2 tsp garlic powder
Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.