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Beef Burgundy in slow cooker




Source of Recipe


The Gourmet Slow Cooker by Lynn Alley


Recipe Introduction


Sometimes we have chilly weather and, when it strikes, a stew like Beef Burgundy prepared in the slow cooker can be just the thing. It leaves you the day to be outside enjoying the cool. When you return home, the house smells delicious, and dinner is waiting. This recipe is very simple and tastes great served with boiled parsleyed potatoes or noodles.


Recipe Link: http://sun-sentinel.com (Food Editor's Favorite Recipe)

List of Ingredients




3 tablespoons vegetable oil

1/2 cup flour

3/4 teaspoon salt

2-1/2 pound beef stew meat, trimmed and cut into 1 1/2-inch cubes (we used London broil)

3 cups full-bodied red wine such as a pinot noir

2 cloves garlic, mashed

1/2 tablespoon dried thyme leaves

2 bay leaves

20 small white onions, peeled

2 tablespoon water, optional

1 tablespoon unsalted butter

1/3 pound button mushrooms, halved

1/2 pound baby portobellos, halved






Recipe



Heat a nonreactive large heavy (not nonstick) skillet over medium-high heat and add 2 tablespoons oil.

Combine the flour and salt in a plastic bag. Add the meat, several pieces at a time, and toss to coat completely. Add to the pan without crowding (only flour as much meat as you can cook at one time). Cook, turning with tongs, 8 to 10 minutes until browned on all sides. Transfer to paper towel to drain. Repeat until all meat is browned. Set flour aside.

Place browned meat in slow cooker. Add wine to skillet and bring to a boil scraping up any browned bits from the bottom of the pan. Let boil gently about 10 minutes. Add to the slow cooker. Add the garlic, thyme and bay leaves. Cover and cook on low 6 to 8 hours until meat is very tender.

Meanwhile, heat a skillet over medium-high heat and add 1 tablespoon oil. Add the onions and cook, stirring frequently, 10 minutes until lightly browned. One hour before the meat is finished, add the onions to the slow cooker. If you want a thicker gravy, dilute about 2 tablespoons reserved flour in 2 tablespoons water and stir into the liquid in the slow cooker.

Heat the sauté pan over medium heat and add the butter. Add the mushrooms and saute 5 minutes or until lightly browned. Add the mushrooms to the stew 30 minutes before serving. Remove the bay leaves and serve. Makes 4 to 6 servings