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Beef Burgundy from Kathy




Source of Recipe


Kathy


List of Ingredients




Beef Burgundy from Kathy

2 tsp. canola oil
1# boneless beef round, cut into chunks
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 c. beef broth
1/2 c. dry red wine
2 potatoes, cut into cubes
1/2# white mushrooms, quartered
1 c. frozen small onions
2 garlic cloves, minced
1 tbl. chopped thyme or 1 tsp. dried thyme
1 bay leaf
2 tbl. flour
3 tbl. cold water
2 tsp. browning sauce
2 tbl. chopped parsley



Recipe



Heat the oil in a large skillet over medium heat. Add the beef, then sprinkle with the salt and pepper. Cook, turning occasionally, until browned. 6 minutes.

Transfer the beef to a slow cooker. Add broth, wine, potatoes, mushrooms, onions, garlic, thyme, and bay leaf. Cover and cook until meat and veggies are fork tender, 4-5 hours on high, 8-10 hours on low.

About 20 minutes before the cooking time is up, combine the flour, water and seasoning sauce in a small bowl until smooth; stir in about 1/4 cup of hot liquid from slow cooker until blended. Stir flour mixture into the slow cooker. Cover and cook on high, until mixture simmers and thickens, about 15 min. Discard bay leaf.

Stir in parsley just before serving.