Beef Burgundy
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 6 slices bacon, diced
- 1 (3 lb) boneless beef chuck roast, cut into 1-1/2-inch cubes
- 1 (10 1/2 ounce) can condensed beef broth, undiluted
- 1 small onion, halved and sliced
- 1 medium carrot, sliced
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 3⁄4 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 bay leaf
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup Burgundy wine or 1/2 cup beef broth
- 5 tablespoons all-purpose flour
- 2⁄3 cup cold water
- hot cooked noodles (optional)
directions
- In a 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 for 7-8 hours or until meat is tender.
- Add mushrooms and wine or broth. Combine flour and water until smooth; stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve over noodles if desired.
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RECIPE SUBMITTED BY
looneytunesfan
United States