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.
Add stew meat to the bag and seal; shake to coat and set aside.
Add the olive oil to a large skillet over medium-high heat.
Once the oil is hot, add the beef mixture and cook for 5-6 minutes, turning often to brown meat on all sides.
While the beef is browning, peel and slice the onion in half and chop it into 1/2-inch pieces.
Add the onion and the wine to the pan and cook for 2 minutes.
Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
While that comes to a boil, add 1 tablespoon of cornstarch and the warm water to a small bowl and stir until dissolved.
Pour the cornstarch mixture into the meat and stir for 1-2 minutes.
Remove from heat and pour the stew into the crockpot.
***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. ***
Cook on LOW for 8 hours or on HIGH for 4 hours.
Discard bay leaves before serving and add salt & pepper to taste.
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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