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Title: Slow Cooker Beef Burgundy
Categories: Pork, Beef, Vegetables, Herbs, Mushrooms
Yield: 8 servings
6 sl Bacon; diced
3 lb Boneless beef chuck; in
- 1 1/2" cubes
10 1/2 oz Condensed beef broth;
Undiluted
1 sm Onion; halved, sliced
1 md Carrot; sliced
2 tb Butter
1 tb Tomato paste
2 cl Garlic; minced
3/4 ts Dried thyme
1/2 ts Salt
1/2 ts Pepper
1 Bay leaf
1/2 lb Fresh mushrooms; sliced
1/2 c Burgundy wine or beef broth
5 tb A-P flour
2/3 c Cold water
Hot cooked noodles; opt
Minced fresh parsley; opt
In a large skillet, cook bacon over medium heat until
crisp. Use a slotted spoon to remove to paper towels. In
the drippings, brown the beef; drain.
Place beef and bacon in a 5 qt. slow cooker, Add the
broth, onion, carrot, butter, tomato paste, garlic,
thyme, salt, pepper and bay leaf. Cover and cook on low
until meat is tender, 7-8 hours.
Add mushrooms and wine. Combine flour and water until
smooth; gradually stir into slow cooker. Cover and cook
on high until thickened, 30-45 minutes. Discard bay
leaf. If desired, serve with noodles and parsley.
Recipe by Sherri Mott, New Carlisle, Indiana
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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