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All-Day Beef Bourguignon

Source of Recipe


Anne Byrn






List of Ingredients



• 2 cups thinly sliced onion
  
• 1 cup thinly sliced carrots
  
• 4 cloves garlic, sliced
  
• 2 pounds pre-cubed lean beef stew meat
  
• Salt and black pepper
  
• 1/4 cup all-purpose flour
  
• 1 (8-ounce) package pre-sliced mushrooms
  
• 1 tsp dried oregano
  
• 2 bay leaves
  
• 1 (14-ounce) can low-sodium beef broth
  
• 1 cup dry red wine
  
• Buttered egg noodles
  
• 2 scallions (white and light green parts), chopped, for garnish
  






Instructions



1. Place onion, carrot and garlic in bottom of 4½- to 6-quart slow cooker and stir to mix.
   
   
2. Pat beef dry with paper towel and season with salt and pepper. Place flour in shallow bowl. Dredge beef in flour, then shake off excess. Place beef on top of onion mixture, then scatter mushrooms, oregano and bay leaves on top of beef. Pour beef broth and red wine over beef.
   
   
3. Cover cooker and cook beef until quite tender and liquid has cooked down and thickened, 6 hours on HIGH or 10 hours on LOW. To serve, remove and discard bay leaves. Spoon stew over egg noodles and garnish with scallion.
   
   Makes 8 servings.