Slow Cooker Beef Burgundy
Ready In: 12 hrs 10 mins
Serves: 4-5
Ingredients
- 1⁄3 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs cubed beef stew meat
- 1 1⁄2 cups fresh baby carrots, halved crosswise
- 1 1⁄2 cups pearl onions, peeled
- 8 ounces small fresh whole mushrooms
- 1 garlic clove, minced (I used three)
- 1 bay leaf
- 1 (10 1/2ounce) can condensed beef consomme
- 1 cup water
- 1⁄2 cup red Burgundy wine
- fresh oregano, if desired
Directions
- In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
- Add all remaining ingredients; mix well.
- Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off