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Beef: Slow-Cook Beef Burgundy

Source of Recipe

Pillsbury Classic Cookbooks #166


List of Ingredients

4 bacon slices -- crisp, crumpled
2 pounds eye of round, trimmed of fat -- cut in 1 1/2"cubes
2 large carrots -- sliced
1/2 cup flour
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 10 1/2 ounce condensed beef broth
1/2 cup Burgundy or dry red wine
1 tablespoon Worcestershire sauce
8 ounces fresh mushrooms -- sliced
16 ounces egg noodles -- uncooked
2 tablespoons fresh parsley


Recipe

In slow cooker, combine bacon, beef, carrots and onion. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, marjoram, pepper, and garlic powder. Using wire whisk; stir in broth, wine and Worcestershire sauce until well mixed. Add to slow cooker; stir to combine.

Cover; cook on high setting for 1 hour. Reduce heat to low. Cook 5 to 6 hours or until meat is tender. (If you have to work like I do, you can skip staring it for an hour on high. Just start it on low and leave for 8 to 9 hours..) When you get home, stir in mushrooms. Cook covered, on high setting for 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired dones as directed on package; drain. Serve beef mixture over hot cooked noodles; sprinkle with parsley.

NOTES : You can use cooking wine but the real thing is better. Don't substitute water this recipe needs the wine.