Bison Bourguignon (using Bison Roast)

Ingredients

• 1 lb boneless Bison chuck roast, cut into ¾-inch cubes, or stew meat
• ¼ tsp pepper
• 2 bay leaves
• ¼ cup water
• 3 cups whole fresh mushrooms
• 1 cup chopped onion
• 4 medium carrots, cut into ¾ inch pieces
• 1 clove garlic, minced
• 8 oz pearl onions
• 1¼ cup burgundy wine
• 3 Tbsp quick-cooking tapioca
• ½ c beef broth
• ¼ cup water
• 1 tsp dried thyme, crushed
• ¾ tsp dried marjoram, crushed
• ½ tsp salt
• 2 slices bacon, crisp-cooked, drained, and crumbled
• 3 cups hot cooked noodles

Instructions

1. Brown meat, chopped onion, and garlic in water until meat is brown and onion is tender, drain. 
2. In a 3½ or 4 quart slow cooker layer mushrooms, carrots, and pearl onions. Sprinkle with quick-cooking tapioca.
3. Place meat mixture on top of vegetables.
4. Add thyme, marjoram, salt, pepper, and bay leaves. 
5. Pour  burgundy, beef broth and second ¼ c water over meat.
6. Cover, cook on low-heat setting 10 to 12 hours or on high-heat setting 5 to 6 hours or till tender. Discard bay leaves. Stir in bacon.  Serve with egg noodles.

Special thanks to Milissa Linz for sharing this recipe.