Crockpot Beef Burgundy
- 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
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".
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