Crock Pot Beef Burgundy

Sue Lau's Note:

A great beef and noodles dish, so easy to prepare in your crockpot. The beef gets soooo tender from the long cooking process. Very good!

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 4 slices bacon
• 2 lbs beef stew meat
• 2 carrots, cut into chunks
• 1 onion, sliced
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 ounces condensed beef broth
• 1/2 cup Burgundy wine (or other dry red wine)
• 1 tablespoon Worcestershire sauce
• 3 cups sliced fresh mushrooms
• 16 ounces egg noodles, uncooked
• 2 tablespoons chopped fresh parsley

Directions:

1. Cook bacon until crisp; drain, and crumble.
2. Place beef, bacon, carrots, and onions in the bottom of the crock pot.
3. Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.
4. Pour mixture into crockpot.
5. Cook on high for 1 hour.
6. Reduce to low and cook for 5-6 hours.
7. Add mushrooms to crock pot.
8. Cook on high for 30 minutes or until mushrooms are cooked to your liking.
9. While mushrooms are cooking, prepare noodles according to package directions.
10. Serve beef over noodles garnished with parsley, if desired.

Reviews

[Kitchen Musician]

My very first slow cooker recipe in my new crock pot. I eliminated the mushrooms (daughter doesn't like them) and used baby carrots and a red rhine wine. The house smelled great during the cooking process. The meat was so tender and the thick sauce was loaded with flavor. My wife, who rarely eats red meat, had two helpings. Will definately make it again. Thank you Sue!

[NorthwestGal]

This was really good, but I needed to add salt and a few teaspoons more of marjoram and minced garlic to suit our taste buds. We had it over egg noodles, as the recipe directs, and the gravy consistency was just perfect. We got every last drop with the fresh dinner rolls I served with this dish. Made for ZWT5.

[WiGal]

Tres bon! The gravy thickness is perfect, the meat is tender, and the carrots are exactly right-not mushy. I like how it freed me up so I could plant my herb garden. I only had a 10.5 ounce can of beef broth so also added some of Slow Cooker French Onion Soup to make up the difference as long as I made that today also. Next time I would add 1/4 teaspoon salt, another 1/4 teaspoon of pepper, and more bacon. I had merlot in the house so that is what I used. Served with French Bread Rolls for our supper, a tossed salad, and some strawberries. Merci Sue de partager une recette merveilleuse! Made for my French jaunt during ZWT5 for the Chow Hounds.