Beef Burgundy

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 340.0
  • Total Fat: 10.3 g
  • Cholesterol: 91.5 mg
  • Sodium: 92.1 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 34.4 g

View full nutritional breakdown of Beef Burgundy calories by ingredient
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Introduction

This recipe is taken from 'The Gourmet Slow Cooker' by Lynn Alley. I altered the recipe a bit by using 1 large onion rather than baby white onions since I could not find baby onions. I also increased some items in the recipe to suit my needs. This recipe is taken from 'The Gourmet Slow Cooker' by Lynn Alley. I altered the recipe a bit by using 1 large onion rather than baby white onions since I could not find baby onions. I also increased some items in the recipe to suit my needs.
Number of Servings: 10

Ingredients

    3/4 c all-purpose flour
    1 tsp salt
    3 1/2 lbs beef stew meat, trimmed of fat and cut into 1 1/2 -inch cubes
    3 tbs grapeseed oil
    3 cups full-bodied res wine e.g. Pinot Noir or Beaujolais
    2 cloves garlic
    3 springs
    3 bay leaves
    20 baby white onions or 1 very large onion
    1 tbs unsalted butter
    1 1/4 pounds button mushrooms halved ( I used baby bellas)
    1/2 c chopped fresh thyme

Directions

Combine flour and salt into large resealable plastic bag. Add the meat to the bag, several pieces at a time and shake to coat completely.

Heat a large saute pan over medium-high heat and add 2 tablespoons of the oil. In batches, if necessary, add the beef and cook., turning for 8-10 minutes, unitl browned on all sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Add the wine to the pan and stir over medium-high heat to scrape up the browned bits from the bottom of the pan. Cook, stirring frequently, for about 10 minutes, until the wine bigins to thicken to a sauce. Stir in salt to taste. Add garlic, thyme and bay leaves. Pour over the beef in the slow cooker. Cover and cook on low for 6 to 8 hours, until the meat is very tender.

While the stew is cooking, peel and trim the onions. Heat a saute pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onions and saute, stirring frequently, for 10 minutes, or until lightly browned. One hour before serving, add the onions to the stew and continue cooking until the onions are tender.

Heat a saute pan over medium-high heat and add the butter. Add the mushrooms and saute for 5 minutes, or unitl lightly browned. Add the mushrooms to the stew 30 minutes before serving. Remove the thyme sprigs and bay leaves. Transfer stew to a soup tureen. Garnish with the chopped thyme and serve immediately.

To drink: a good medium-bodied red wine.



Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user QUEENIESAL.

TAGS:  Beef/Pork |

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