SLOW COOKER (CROCK POT) BEEF BURGUNDY

SLOW COOKER (CROCK POT) BEEF BURGUNDY

INGREDIENTS

1 Tbsp olive oil

2 lbs Jones Creek All-Natural Grass-Fed chuck roast,, cut into
1 ½ inch cubes

½ cup cooked and crumbled bacon

1 (10.75 oz) can beef consommé

1 onion, diced

4 carrots, sliced

3 celery ribs, sliced

1 Tbsp tomato paste

2 garlic cloves, minced

¾ tsp dried ground thyme

½ tsp salt

½ tsp black pepper

1 bay leaf

1 Tbsp Worcestershire sauce

1 Tbsp quick cooking tapioca

½ lb fresh mushrooms, sliced

2 cups frozen peas

½ cup burgundy wine or beef broth

¼ cup all purpose flour

2/3 cup cold water

Hot cooked mashed potatoes or noodles

DIRECTION

  1. Heat a skillet over medium heat.  Add in the olive oil.  When it
    starts smoking add in the beef being careful to add it in one layer.  Let brown on each side of about 7
    minutes.  Drain off any grease.
  2. Add the bacon, beef consommé, onion, carrots, celery, tomato paste,
    garlic, thyme, salt, pepper, bay leaf, Worcestershire sauce and tapioca to slow cooker.
  3. Cover and cook on LOW for about 6-8 hours, or until beef is
    extremely tender.
  4. Add
    in the mushrooms, peas and wine or broth.
    If it needs to be thickened, combine flour and water in a small bowl and
    whisk until smooth.  Add mixture into the
    slow cooker.  Turn to HIGH and let it thicken for about 15-20 minutes (peas and mushrooms
    should be cooked through also).
  5. Discard the bay leaf , salt and pepper to taste and serve over potatoes
    or noodles.

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