Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in slowcooker. Brown carrot and onion. Season with salt and pepper, stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and shallots. Cover and cook on low 8-10 hours. Saute mushrooms in butter and add to slow cooker about 1 hour before serving. To thicken, turn slow cooker to HIGH. Combine 3tbsps of flour with 3 tbsps of melted butter and stir into stew.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (52%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 41.7mg||13 %|
|Sodium 148.6mg||5 %|
|Potassium 708.1mg||19 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 27.7g|
|Protein 7.6g||11 %|
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Calories per serving: 288
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