Side Pannel
Easy Crock Pot Beef Burgundy
- Prep Time: 10 – 15 minutes
- Cooking Time: 4-8 hours, depending on temperature
- Serves: 6 Servings
Easy Crock Pot Beef Burgundy
- Recipe Submitted by Charlotte on 05/23/2014
Category: Beef, Main Dish
Ingredients List
- 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}
Directions
1. Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
2. Add stew meat to the bag and seal; Shake to coat and set aside.
3. Add the olive oil to a large skillet over medium high heat.
4. Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
5. While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
6. Add the onion and the wine to the pan and cook for 2 minutes.
7. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
8. While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
9. Pour the cornstarch mixture into meat and stir for 1-2 minutes.
10. Remove from heat and pour the stew into the crock pot.
11. ***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
12. Cook on LOW for 8 hours or on HIGH for 4 hours.
13. Discard bay leaves before serving and add salt & pepper to taste.
14. Garnish with chopped parsley if desired.
2. Add stew meat to the bag and seal; Shake to coat and set aside.
3. Add the olive oil to a large skillet over medium high heat.
4. Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
5. While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
6. Add the onion and the wine to the pan and cook for 2 minutes.
7. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
8. While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
9. Pour the cornstarch mixture into meat and stir for 1-2 minutes.
10. Remove from heat and pour the stew into the crock pot.
11. ***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
12. Cook on LOW for 8 hours or on HIGH for 4 hours.
13. Discard bay leaves before serving and add salt & pepper to taste.
14. Garnish with chopped parsley if desired.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
