Slow Cooker Elk/Beef Bourguignon

Slow Cooker Elk/Beef Bourguignon
Recipe adapted from: The Recipe Critic

Ingredients:

5 slices bacon, finely chopped
4 lb Elk roast, cut to 1 inch cubes (Beef is great too! If using a large roast double all liquids except the wine, use 1/2 cup flour and extra seasonings to your taste)
1 cup red cooking wine
1 can chicken broth
1 chicken bullion cube; crushed
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
2 cups fresh green beans; trimmed
1/4 yellow onion; cut into thick slices
3 garlic cloves, finely chopped
1 Teaspoonful fresh rosemary; finely chopped
2 Tablespoons fresh thyme; finely chopped
1 large carton whole mushrooms (or two small containers)
**Home made mashed potatoes or a package of instant baby red mashed potatoes



Instructions:

Spray crock pot with non stick oil and add the meat cubes.

In a large skillet cook bacon over medium high heat until crisp. Remove bacon bits from the pan and carefully discard the grease without loosing the brown bits. Spread bacon over top of the meat cubes in crock pot.

Add the red wine to the skillet scraping up the brown bits. Allow it to simmer and reduce then slowly whisk in the flour. Slowly whisk chicken broth in with the wine and flour mixture then add bullion cube, garlic, thyme and tomato sauce, and soy sauce. Sir well and add the sauce to the slow cooker.

Spread mushrooms over the meat, breaking some in half then layer the green beans over top of the mushrooms and place onion chunks over the green beans. Cook on low until beef is tender for about 6 to 7 hours. Serve with mashed potatoes.