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Boeuf la Mode
3 lb. beef rump or chuck
4 strips slab bacon
6 carrots, sliced thin
6 white onions, sliced thin
1/2 c. red wine (optional) or bouillon
1 1/2 tsp. salt
1 1/2 tsp. pepper
1/4 tsp. thyme
2 bay leaves, whole
Cook slab bacon and set aside. Brown beef in bacon drippings (2-3 tablespoons only) on all sides. Sprinkle with salt, pepper and thyme. In a deep kettle (or your slow cooker) put beef in center, set bay leaves on top. Add sliced carrots and onions (mixed together) along side of beef piece. Add wine, bring to a boil, lower heat to simmer. Cooking time: Conventional oven: 2 1/2-3 hours at 300 degrees. slow cooker: low for 8-12 hours or high for 4-6 hours. Slice, and serve over noodles and meat gravy.
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