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