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Nutrition Facts
Serving Size 1 (367g) Recipe makes 4 servings
Calories 653
Calories from Fat 233		(35%)
Amount Per Serving		%DV
	Total Fat 25.9g	39%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 229mg		76%
Sodium 518mg		21%
Potassium 820mg		23%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 1.2g	4%
	Sugars 1.6g
Protein 77.2g		154%
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"French Night"

sugaree

French Beef Burgundy for the Crock Pot

Recipe #41519 | 6¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: BeckyF
Sep 30, 2002

Although I have never tried this recipe, it appears to be a simple meal to fix.

SERVES 4 -6 (change servings and units)

Ingredients

1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless beef chuck, cut into 1 inch cubes
2 tablespoons olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 cup fresh parsley, minced
3 garlic cloves, minced
2 bay leaves
1 cup Burgundy wine
1/2 cup beef broth

Directions

1
Combine the flour, salt and black pepper.
2
Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
3
Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
4
Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.

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Featured Reviews for This Recipe

From: Chef #1023718

On Jan 18, 2009

OUTSTANDING! Everyone raved about it including my children!! We added more mushrooms,onion and wine to ours! Also, we served ours over garlic mashed potato. Recipe is truly a French recipe and a DEFINITE KEEPER!!! BON APETITE!

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From: Desperada

On Oct 19, 2008

What a delicious meal! It was easy to put together and a few hours later, we had a wonderful dinner. Thanks for posting!

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From: lilquiz

On Nov 3, 2007

absolutely awesome. Used a hearty Italian Red for the wine making the beef simply wonderful. I used pearl onions and canned mushrooms (lazy me). This one is definitely a keeper.

1 person found this review helpful

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From: PatriotsGirl

On Jul 30, 2007

This was fantastic. I had a little more than 2lbs of beef so I upped the beef broth and burgandy wine a little bit. I cooked this on low for about 5 1/2 hours and the meat was so tender, it was falling apart when you picked it up with the fork. So flavorful and simple to prepare! Will be a staple in my recipe collection.

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