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MAIN DISHES- BEEF
Slow- Cooked Beef Burgundy
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Slow-
Cooked Beef Burgundy |
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Great dish with
great flavor...
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4
slices |
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bacon |
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2
lbs |
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beef
stew meat, cut into 1½-inch cubes |
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2
large |
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carrots, cut into 1-inch chunks |
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1
medium |
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onion, sliced |
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½
cup |
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flour |
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½
tsp |
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dried marjoram leaves |
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¼
tsp |
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pepper |
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¼
tsp |
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garlic powder |
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10½
ounce |
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can
condensed beef broth |
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½
cup |
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burgundy or dry red wine |
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1
Tbs |
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worcestershire sauce |
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8
ounce |
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package (3 cups) sliced fresh mushrooms |
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16
oz |
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package uncooked egg noodles |
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2
Tbs |
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chopped fresh parsley |
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1 |
Cook bacon
until crisp. Drain on paper towels; crumble. In
3½ to 4-quart slow cooker, combine cooked bacon,
beef, carrots, and onion. |
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2 |
In a small
bowl, combine flour, marjoram, pepper and garlic
powder. With wire whisk, stir in broth, wine and
worcestershire sauce until smooth. Add to
mixture in slow cooker; stir to combine. |
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3 |
Cover; cook
on high setting for 1 hour. |
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4 |
Reduce heat
to low setting; cook an additional 5 to 6 hours
or until beef is tender. |
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5 |
Stir in
mushrooms. Increase heat to high setting; cover
and cook and additional 30 minutes or until
mushrooms are tender. Meanwhile, cook noodles to
desired doneness as directed on package. Drain. |
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6 |
Serve beef
mixture over noodles; sprinkle with parsley. |
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Servings: 8 |
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Recipe Source |
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Pillsbury One- Dish Meals Cookbook |
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