Beef Burgundy in the Slow Cooker Recipe

Popular Categories

Category		Entrees - Maindishes
Sub Category		None

Ingredients

	1 (10 oz) pkg. fresh pearl onions (drop in boiling water; cook 1 min.; peel)
	1 (2 lb.) top round steak, trimmed and cut into cubes
	1 garlic clove, minced
	1 t. onion powder
	1/3 cup wheat flour
	1 1/3 cups beef broth (check freezer’s ice cube trays)
	½ cup dry Marsala red wine or Burgundy wine
	2 T. tomato paste (check fridge)
	½ t. dried thyme

	¾ t. salt
	¼ t. black pepper
	1 bay leaf
	Egg noodles, cooked (12 oz. pkg. or more)


Instructions


Saute steak in preheated cast iron skillet until browned. Remove steak to slow cooker.


Add garlic and onion powder and sauté 1 minute. Sprinkle flour over garlic-onion powder mixture and whisk constantly. Add broth, wine and tomato paste and stir constantly. Cook 1 minute or until thick. Add pearl onions, dried thyme, salt, pepper, and bay leaf.


Pour wine mixture over steak and cook on low 4 hours.


When the meat is done, cook the noodles. Drain and then toss with extra-light olive oil to keep it from sticking until serving time.


Serving Suggestions

This was delicious. Goes well with a salad.

Originally Submitted 1/25/2013

0 Out of 5 from 0 reviews

You can add this Beef Burgundy in the Slow Cooker recipe to your own private DesktopCookbook.

Popular Categories



	Contact Us \| Help \| About Us Copyright Complaints \| Advertise with Us \| Privacy Policy \| Terms of Use Copyright © 2002 - 2020 DesktopCookbook. All rights reserved. Site Owned by Integrated Sales Resources, LLC.