Slow Cooker Beef Burgundy
Ingredients:
- 2 lb Beef Stew Meat large diced
- 6 tbsp All Purpose Flour
- 2 c Carrots sliced
- 16 oz Frozen Pearl Onions thawed
- 8 oz Mushrooms stems removed
- 4 cloves Garlic minced or pressed
- .75 c Beef Broth
- .5 c Red Wine Burgundy wine
- .25 c Tomato Paste
- 1.5 tsp Sea Salt
- .5 tsp Dried Rosemary
- .25 tsp Dried Thyme
- .5 tsp Ground Black Pepper
Instructions:
- Toss beef with flour to coat. Place all the coated stew meat and all the other ingredients into a slow cooker and stir to combine. Cover and cook on LOW for 8 hours.
- Serve with rice or egg noodles.
Nutrition
Calories: 296kcal | Carbohydrates: 16g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 652mg | Potassium: 653mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5470IU | Vitamin C: 8.9mg | Calcium: 37mg | Iron: 3.8mg
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