Crockpot Beef Burgundy

Name: Crockpot Beef Burgundy
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 large onion, halved and sliced thin; 8 ounces portabello mushrooms, sliced; 2 tablespoons butter; 1 tablespoon oil; 1 tablespoon flour; 3 garlic cloves, sliced thin; 2 cups Burgundy wine; 1 tablespoon beef base; water; salt; pepper; 2 sprigs celery leaves; 1 sprig thyme; 2 sprigs parsley; 1 bay leaf; fresh lemon juice (to garnish); fresh parsley (to garnish)

Submitted by Ma Field

"Adapted from fellow Herbaceous Curvaceous Honey DreamerinOntario's recipe of the same name for ZWT8. She's right, spend money on a burgundy you would gladly drink for this recipe. I added a spoonful of beef base to bump up the flavor and included even more fresh herbs. Season with salt and pepper after cooking time to prevent pepper from turning bitter and dish from being too salty."

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Ready In:: 6hrs 20mins
Ingredients:: 17
Serves:: 4-6

ingredients

1 large onion, halved and sliced thin
8 ounces portabello mushrooms, sliced
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
3 garlic cloves, sliced thin
2 cups Burgundy wine
1 tablespoon beef base
water
salt
pepper
2 sprigs celery leaves
1 sprig thyme
2 sprigs parsley
1 bay leaf
fresh lemon juice (to garnish)
fresh parsley (to garnish)

directions

Line the bottom of a crockpot with onion and mushroom slices.
In a large skillet, melt butter over medium heat. Add oil.
Add beef to skillet, taking care not to crown the pan. Brown on all sides, in batched if necessary. Remove beef to crockpot, layering over onion.
Add flour to skillet and brown, stirring regularly, until mixture is light brown. Add garlic slices, wine and beef soup base. Bring to a simmer, stirring constantly.
Pour wine mixture over beef in crock. If needed, add water to crock until beef is covered and crock is at least half full.
Tie herb mixture together with twine or make a bouquet garni with cheesecloth. Add to crock, tucking into liquid.
Cover and cook on low 6-8 hours or high 4-6 hours.
Just before serving, stir in 2 teaspoons fresh lemon juice. Taste broth and correct seasonings to taste.
Serve in shallow bowls, over noodles or mashed potatoes if desired. Sprinkle with chopped parsley.

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RECIPE SUBMITTED BY

Ma Field

40-something wife and Mom who's biggest kick is cookin' cheap and flavorful. A day of frugal living is only fun if you have a good dinner after! I tend not to post my recipes because I cook by the seat of my pants. No, not *on* the seat... I cook with what's available and draw liberally from my spice carousel. Just spin that thing like the money wheel on "The Price is Right"! My friend says I should open a restuarant. We've decided to call it "Whatchagot Cafe". <img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a> <img src="http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i169.photobucket.com/albums/u232/wahm_coder/daffies1-1.jpg" > <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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