Menu Plan Monday

Monday Mosticolli
Tuesday crock pot BBQ Chicken
Wed~Cranberry Chicken and rice
Thur~Pizza
Fri~Beef Bourguignon
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Julia Child's famous Beef Bourguignon (sort of)


3 pounds beef roast, or beef stew meat
6 slices bacon--no need to cook (going to omit the bacon this time, Rob thought it made it too greasy, I disagree, and thought it was delish, wouldn't change a thing...but I'll try it w/out this time and see)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
and a dash or 2 of:
•dried thyme
•ground rosemary
•dried basil
•dried oregano
2 cups red wine (you can use non-alcoholic if you wish)

The Directions.

Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Serve with whipped mashed potatoes, and a ladle full of crock juices.