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Beef Burgundy

(3 Votes)

For the fancy-schmancy crowd, this dish is also known as Beef or Boeuf Bourguignon. Ooh la la!

What You'll Need:
  • 3 tablespoons butter
  • 1 (3-pound) rump roast or beef round, cut into 1-1/2-inch cubes
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine
  • 1 (10-1/2-ounce) can condensed beef broth, undiluted
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1/2 pound frozen pearl onions
  • 1 (8-ounce) package small fresh mushrooms
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Warm cooked egg noodles
What To Do:
  1. Melt butter in a large skillet over medium heat. Add beef, and cook 8 to 10 minutes or until thoroughly browned on all sides. Transfer beef to a 4- to 5-quart slow cooker, reserving drippings in skillet.

  2. Add onion and garlic to drippings in skillet; sautè over medium heat 5 minutes or until tender, stirring frequently. Stir in flour; cook, stirring constantly, 1 minute. Slowly stir in wine, broth, and tomato paste; cook 1 to 2 minutes or until sauce coats the back of a wooden spoon.

  3. Add thyme and next 5 ingredients to sauce; pour mixture over beef in slow cooker.

  4. Cover and cook on LOW setting 8 hours. Remove and discard bay leaf. Serve over noodles.


Notes

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