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Beef Burgundy

Beef Burgundy
This is a new recipe I tried this year. The whole family loved it and I plan to make it many times in the future.—Sherri Melotik, Oak Creek, Wisconsin
11 ServingsPrep: 25 min. + marinating Cook: 9 hours

Ingredients

  • 2-1/4 cups Burgundy wine, divided
  • 1/4 cup olive oil
  • 1-1/2 teaspoons pepper, divided
  • 1 teaspoon salt, divided
  • 4 pounds beef stew meat, cut into 1-inch cubes
  • 8 bacon strips, chopped
  • 1 large onion, chopped
  • 1 pound medium fresh mushrooms, halved
  • 2 garlic cloves, minced
  • 1/4 cup plus 1/3 cup all-purpose flour, divided
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1/2 cup beef broth
  • Hot cooked noodles, optional

Directions

  • In a large resealable plastic bag, combine 1 cup wine, oil, 1
  • teaspoon pepper and 1/2 teaspoon salt. Add the beef; seal bag and
  • turn to coat. Refrigerate for 8 hours or overnight.
  • In a large skillet, cook bacon over medium heat until almost crisp.
  • Remove to paper towels with a slotted spoon; drain, reserving 2
  • tablespoons drippings. Brown onion in drippings. Add mushrooms and
  • garlic; cook 3 minutes longer. Transfer onion mixture and bacon to a
  • 4-qt. slow cooker.
© Taste of Home 2013

2 of 2

Beef Burgundy (continued)

Directions (continued)

  • Drain and discard marinade. Add 1/4 cup flour to beef in bag; toss to
  • coat. Transfer beef to slow cooker. In a small bowl, combine the
  • tomato paste, thyme, parsley and remaining wine, pepper and salt.
  • Pour over beef. Cover and cook on low for 9-10 hours or until meat
  • is tender.
  • Combine remaining flour and broth until smooth; gradually stir into
  • beef mixture. Cover and cook on high for 30 minutes or until gravy
  • is thickened. Serve with noodles if desired. Yield: 11 servings.
Nutrition Facts: 1 cup (calculated without noodles) equals 353 calories, 18 g fat (6 g saturated fat), 110 mg cholesterol, 383 mg sodium, 9 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013