Crockpot recipe: Beef Burgundy
Radio West listener Diane Pagnucco sent us her recipe for slow cooker beef burgundy. Adrian and Kathryn made it at work, and then Kathryn spoke with Diane about it on the show. See below for the recipe!
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Slow Cooker Beef Burgundy
4 slices bacon, crispy and crumbled
2 lb, beef stew meat, cut in 1 1/2 " cubes
2 large carrots
1 med. onion
1/2 c flour
1/2 tsp marjoram
1/2 tsp pepper
1/4 tsp garlic powder
1 ( 10 oz can) condensed beef broth
1/2 c. burgundy or dry red wine
1 tbsp Worcestershire sauce
8 oz fresh mushrooms sliced.
In slow cooker, combine bacon, beef carrots and onion
combine flour, marjoram, pepper and garlic powder and whisk into broth, wine and Worcestershire sauce. Add to slow cooker and stir to combine
Cover and cook on high setting for 1 hour. Reduce heat to low. Cook 5 to 6 hours until meat is tender.
Stir in mushrooms. Cook, covered on high setting for 30 min or until mushrooms are tender.
Serve over egg noodles. ( over mashed potatoes is a good comfort food meal)
Enjoy with the rest of that bottle of red wine.
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