July 11, 2010

SLOW COOKER BEEF BURGUNDY


Printed from COOKS.COM


□   6 pieces bacon, cut into 1/2" pieces
□   3 lb. beef chuck, cut into 1 1/2" cubes
□   6 carrots, sliced into 1/2" pieces
□   1 med. onion, sliced
□   3 tbsp. flour
□   1 (10 oz.) can condensed beef consomme or 10 oz. water;
     2 beef cubes
□   1 c. red wine
□   1 c. tomato juice
□   1/8 tsp. minced garlic
□   1 tsp. thyme
□   1 tsp. salt
□   1/2 tsp. pepper
□   1 tsp. sugar
□   1 lb. fresh mushrooms, sliced & thick pieces



Cook bacon in a skillet until fairly crisp. Remove the bacon but leave enough bacon grease to brown the meat. Brown the beef cubes in the bacon grease and place in slow cooker. Brown the carrots and onions in bacon grease and add to slow cooker. If you do not have enough drippings left, you may have to add butter. Add the flour to this. Then add the consomme, wine, tomato juice and seasonings.Mix this well and heat it in the skillet. Then add this mixture and the bacon pieces to the items in the slow cooker. Cover and cook on low 6-8 hours. About 1 hour before serving, saute the sliced mushrooms in about 1 tablespoon of butter and add them to the mixture in the slow cooker. Serve over egg noodles or rice.

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