Slow-Cooker Beef Burgundy
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
YIELD: 8 servings.
Tender cubes of beef are braised in a wine sauce with savory vegetables. I made this slow-cooker beef burgundy often when I worked full time. It’s good over noodles or mashed potatoes. —Sherri Mott, New Carlisle, Indiana
Ingredients
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6 bacon strips, diced
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1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1 small onion, halved and sliced
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1 medium carrot, sliced
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2 tablespoons butter
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1 tablespoon tomato paste
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2 garlic cloves, minced
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3/4 teaspoon dried thyme
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 bay leaf
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1/2 pound fresh mushrooms, sliced
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1/2 cup burgundy wine or beef broth
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5 tablespoons all-purpose flour
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2/3 cup cold water
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Optional: Hot cooked noodles and minced fresh parsley
Directions
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1.
In a large skillet, cook bacon strips over medium heat until crisp. Use a slotted spoon to remove to paper towels. In drippings, brown beef; drain.
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2.
Place beef and bacon in a 5-qt. slow cooker, Add broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours.
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3.
Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts
3/4 cup: 460 calories, 29g fat (12g saturated fat), 130mg cholesterol, 663mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 37g protein.
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