Bæuf Bourguignon

This might not be  the most obvious dish for a sunny Florida dinner but what can I say, I just felt like it I guess.

Ingredients;

1 celeriac peeled and coarsly chopped
1 onion chopped
2 carrots in small pieces
2 tbsp olive oil
4 garlic cloves finely chopped
2 tbsp tomato paste
2 cups beef or chicken broth
1 bottle red wine
2 bay leafs
2 twigs of thyme
2 pounds boneless chuck beef in cubes
Salt/pepper
2 tbsp butter
1 pound small onions
1 pound mushroom like champignon
1/2 pound bacon

Cook the celeriac, onion and carrots 5 minutes in the olive oil in a big frying pan. Add garlic, tomato paste and continue cooking 2 minutes. Ad broth, red wine, thyme and bay leaves and bring to a boil.

Add to a slow cooker and set to high (four hours).
Add butter to the frying pan and sear the beef for 3 to 5 minutes and add to the slow cooker.
Cook the mushrooms and bacon in batches and set aside.

Add a little bit of water to the pan and bring to a boil, add to the slow cooker making sure you get all the juices and bits and pieces from the pan. Add salt and pepper.
At the end of the cooking time add the bacon and mushrooms. Taste, add more salt/pepper if needed.

Serve with mashed potatoes!!
Recipe here!