Beef Burgundy Stew
- Ready In:
- 10hrs 30mins
- Ingredients:
- 12
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 2 lbs lean boneless top round steaks
- 1⁄2 cup water
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon salt
- 3⁄4 teaspoon dried basil
- 1⁄2 teaspoon dried rosemary, crushed
- 1 (13 3/4 ounce) can no-salt-added beef broth
- 10 ounces frozen pearl onions
- 3 cups halved small fresh mushrooms
- 2 cups sliced carrots
- 2 cups peeled cubed potatoes
- 3⁄4 cup Burgundy wine or 3/4 cup dry red wine
directions
- Trim fat from steak.
- Cut steak into 1 inch cubes.
- Combine all ingredients into a large crockpot.
- Cover and cook on low for 8-10 hours.
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Reviews
-
This was such a hearty and delicious stew. I did like Diggy and used boneless stew meat mainly because I am too lazy to cut the meat into cubes. I added a couple of cloves of minced garlic. My husband and I thought the burgundy and beef broth gave this a scrumptious flavor. Thanks for sharing this recipe. It is something we would both like to have again.
Tweaks
RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.