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Beef Burgundy

3 tablespoons bacon fat, or corn oil with 1/4 teaspoon Wright's Liquid Smoke
3 pounds lean beef -- cut into cubes
1 large carrot -- slice
2 onions -- chop
3 tablespoons flour -- plus extra flour for thickening gravy
1 1/2 teaspoons salt
Freshly-ground black pepper -- to taste
10 ounces beef broth
1 tablespoon tomato paste
2 garlic cloves -- minced
1 teaspoon ground thyme
1 whole bay leaf
1 pound fresh mushrooms -- sliced
1/2 cup Burgundy wine

Brown beef in bacon grease or oil and place in bowl (if you're making this the night before, so that you can just toss it all into your slow cooker the following morning).

Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well. Add thyme, tomato paste, chopped garlic, bay leaf, and onions; cook until onions are slightly softened.

Place in slow cooker with beef and cook on low setting for 8 to 10 hours. About 1/2 hour before serving time, add mushrooms you've sautéed in 2 teaspoons butter to slow cooker along with burgundy. If you like a thicker gravy, whisk in some gravy flour. Change setting to high and cook for that extra half hour.

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