Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy

slowSlow Cooker Beef Burgundy with Egg Noodles

2 pounds  lean beef stew meat
6 tablespoons  all-purpose flour(about 1 3/4 ounces)
2 cups (1-inch-thick) slices carrot (I used baby carrots)

1 (16-ounce) package frozen pearl onions, thawed (I used regular onions)
1 (8-ounce) package mushrooms, stems removed
2 garlic cloves, minced
3/4 cup fat-free, lower-sodium beef broth
1/2 cup dry red wine (I used cooking wine)
1/4 cup tomato paste
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
8 ounces uncooked wheat egg noodles
1/4 cup chopped fresh thyme

1. Place beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.

2. Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.image

Recipe adapted from Cooking Light Slow Cooker Tonight 2012

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