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4.67
from
3
votes
Slow Cooker Beef Burgundy Recipe
Prep Time
25
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
25
minutes
mins
Course:
Main
Cuisine:
American
Servings:
8
servings
Calories:
353
Ingredients
1/4
pound
bacon
cut into 1 inch pieces
2
pounds
stew meat
I always use lean
1
14 ounce can beef broth
1
cup
burgundy wine or dry red wine
4
tablespoons
tomato paste
1
16-ounce package frozen pearl onions, thawed
2
pounds
sliced fresh mushrooms
2
large carrots
cut into 1/2 inch pieces
3
cloves
garlic
minced
1
tablespoon
fresh thyme leaves
minced
1
teaspoon
salt
1
teaspoon
black pepper
1
bay leaf
Instructions
In a 5-quart slow cooker, combine wine, tomato paste and beef broth. Stir until tomato paste is broken and slightly blended.
In a skillet, cook bacon over medium-high heat until it is crispy. Remove the bacon (save the drippings in the pan) and put it in the slow cooker.
Using the bacon drippings, brown the stew meat on all sides in small batches. Once all meat is browned, add it to the slow cooker.
Add all other ingredients and mix well.
Cook on low, for eight hours.
Remove the bay leaf before serving.
Notes
Notes
I like to serve this with mashed potatoes.
Nutrition
Calories:
353
|
Carbohydrates:
9
g
|
Protein:
29
g
|
Fat:
20
g
|
Fiber:
2
g
|
Sugar:
4
g
|
Net Carbs:
6
g