• Kimberly Crites

EASY CROCK POT BEEF BURGUNDY

This Crock Pot Beef Burgundy is so simple and it’s a great way to feed a family dinner for about $2 a person. Love. That. The beef is so tender and delicious – it just falls apart. We serve it over egg noodles or basmati rice and sometimes we add a side dish depending on our mood. Green beans or glazed carrots are favorites around here.

This recipe has almost zero added fat aside from what is in the meat – just a little bit of olive oil. If you are watching the calories or carbs you can always eat the stew with just a veggie on the side or over broccoli instead of using pasta or rice. I added a little fresh chopped parsley but that is optional – especially if you have kids that are averse to anything “green”!


RECIPE: EASY CROCK POT BEEF BURGUNDY

INGREDIENTS:

  • 1/4 cup flour

  • 2 tablespoons cornstarch, divided

  • 1 teaspoon steak seasoning

  • 2 pounds cubed beef for stew

  • 4-5 tablespoons olive oil

  • 1 medium onion

  • 1 cup Burgundy {or red} wine

  • 2 tablespoons minced garlic {or mince two garlic cloves}

  • 4 ounces sliced baby Portabello mushrooms

  • 1 tsp salt

  • 3 bay leaves

  • 1 cup beef broth

  • 1/4 cup warm water

  • 1 – 2 tablespoons chopped parsley {optional}

INSTRUCTIONS Combine flour, 1 tablespoon cornstarch, and steak seasoning in a Ziploc bag and shake to mix.

  1. Add stew meat to the bag and seal; shake to coat and set aside.

  2. Add the olive oil to a large skillet over medium-high heat.

  3. Once the oil is hot, add the beef mixture and cook for 5-6 minutes, turning often to brown meat on all sides.

  4. While the beef is browning, peel and slice the onion in half and chop it into 1/2-inch pieces.

  5. Add the onion and the wine to the pan and cook for 2 minutes.

  6. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.

  7. While that comes to a boil, add 1 tablespoon of cornstarch and the warm water to a small bowl and stir until dissolved.

  8. Pour the cornstarch mixture into the meat and stir for 1-2 minutes.

  9. Remove from heat and pour the stew into the crockpot.

  10. ***At this point, the stew could be refrigerated overnight to slow cook the next day. If refrigerating overnight, add an extra 1/4 cup of each beef broth and red wine to the stew. ***

  11. Cook on LOW for 8 hours or on HIGH for 4 hours.

  12. Discard bay leaves before serving and add salt & pepper to taste.

  13. Garnish with chopped parsley if desired.


Preparation time: 10 – 15 minutes


Cooking time: 4-8 hours, depending on temperature


Number of servings (yield): 6

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