Sunday, October 26, 2014

Beef Burgundy in the Crock Pot

I love the depth of flavor in this simple, homey dish, so good on a cold rainy day like today, or those blustery winter days.
I planted basil a couple weeks ago so I would have it through the winter months; cold drippy weather came earlier than expected.
The same weather makes it perfect for a hot, hearty stew!
1/3 cup all purpose flour OR 1 teaspoon glucomannon for THM or gluten free
2 teaspoons salt
1/4 teaspoon black pepper
2 lbs. beef stew meat, cubed
1 1/2 cups sliced carrots
8 - 12 oz. sliced mushrooms
4 small onions, cut in large chunks or 10 oz package pearl onions
4 cloves garlic, minced or pressed
1 bay leaf
2 cups beef broth
3/4 cup burgundy

In a 4 qt (or larger, if that's what you have) slow cooker, combine the beef, flour or glucomannon, salt and pepper, mixing well to coat the meat.

 Add all the other ingredients.

Cook on high for 8 hours or low for 12 hours.

Serve over Dreamfield's pasta for THM, rice pasta or rice for gluten free, or egg noodles if it doesn't matter; my guys prefer the egg noodles, I usually eat it over Dreamfield's rotini.


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