Burgundy Beef Stew Recipe #10197
A very good crock-pot recipe. A Fall and Winter favorite with my family.
by DiB's
6½ hours | 20 min prep
SERVES 6
- 2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes
- 2 teaspoons butter or oil
- 2 medium onions, sliced thin
- 2 cloves garlic, minced
- 3 large carrots, cut into 1/2 inch rounds
- 1 lb small mushroom, left whole
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 1 teaspoon tomato paste
- 1 1/2 cups dry red wine (burgundy)
- 1/4 cup fresh parsley
- 1/4 cup flour
- water
- In a large skilled melt the butter or heat the oil and brown beef.
- Add onion, garlic, carrots and stir for a few minutes.
- Pour into a crockpot and add remaining ingredients EXCEPT flour and water.
- Cook on low for 6-8 hours.
- Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy.
- Add to stew, stir and serve.
- Serve with a salad and french bread and of course the remaining wine!
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5 stars