This is a hearty and filling stew-type dish. While it does require some prep before putting on the crock-pot, it is well worth the results. Serve with mashed potatoes to catch all the delicious gravy drippings.

Directions

1. Heat olive oil in a sauté pan over medium heat. Add onion, carrots, mushrooms, and pearl onions and sauté until translucent, about 15 minutes.

2. Add garlic and stir until fragrant. Add Italian seasoning, salt, pepper, and bay leaf. Add meat and brown the meat.

3. Add wine, chicken stock, tomato sauce, and potato starch, and mix until smooth.

4. Add mixture to a crock-pot and cook on low overnight.

Notes:

I let my bourguignon cook from 10 p.m. until 6 p.m. the next day on low. It was delicious the next day and the meat is butter soft. This also freezes well.