Beef Bourguignon and Garlic Mashed Potatoes

For the Beef:

1/2 Tbsp olive oil

8 slices of bacon

3 lbs beef for stew

salt and pepper

3 large carrots, sliced

1 large onion

2 Tbsp flour

2 1/2 cups beef broth

1  cup cranberry or grape juice

15 oz can tomato sauce

1-2 tsp fresh thyme leaves

1-2 dried bay leaves

2-3 cloves garlic- smashed

Cook in the bacon in a pan.  Remove bacon.  Lightly sprinkle beef with salt and pepper and cook in batches in the bacon fat.  Brown on all sides.  Remove beef to slow cooker.  Add the onions and carrots to the pan and add olive oil if needed.  Cook 4-5 minutes then add to the slow cooker.  Sprinkle flour over all and stir to combine.  Add remaining  ingredients to slow cooker and cook on high for 4-6 hours until tender.  Add more salt and pepper as needed.

For the Mushrooms:

1 Tbsp olive oil

2 Tbsp butter

1/2 lb cleaned mushrooms

Quarter the mushrooms.  Heat the oil and butter in a skillet over high heat.  When the foam from the butter begins to subside, add in the mushrooms.  Shake the mushrooms around for about 5 minutes until browned.  Remove from heat and set aside.  Can serve on the side or add to the beef just before serving

For the Potatoes:

2 1/2 lbs potatoes

2 heads of garlic- cloves mashed

4 Tbsp butter

1 cup  whole milk, cream or half and half

salt and pepper

Boil potatoes in salted water until fork tender.  Drain.  In a saucepan melt butter and add garlic cloves.  Saute 2-3 minutes- add milk/cream etc to heat  Add to Potatoes and whip.

Loved this!