Whenever we get our morning act together enough to actually throw meat, vegetables and a few spices into the crockpot, we are supremely proud of ourselves. Ridiculously smug for the rest of the day. We have, for once, made our family's dinner top priority and instead of slapping some half-cooked fish filets and french fries on the table, we'll be serving a nutritious, hearty, savory meal.
Enter beef burgundy simmering away in our slow cooker, some boiled egg noodles, a side salad and we have a fabulous meal for lots of people (two to three meals for us).
Beef burgundy is essentially stew with mushrooms and lots of red wine splashed in. It's basic, flavorful and sticks to your ribs. We think our recipe is a nice balance of spice, salt, beef and cabernet sauvignon.
Rating: 3/4 assed (chopping)
Here's what you need and how you do it
1 pound lean stew beef
1 large onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
1 14.5-ounce can diced tomatoes, with liquid
1/2 pound button mushrooms (or more)
1-1/2 cup red wine, plus 1/4 cup
1 teaspoon dried thyme
1 teaspoon dry mustard
2 Tablespoons worcestershire sauce
1/3 cup flour, or more depending on how thick you want it
1-2 teaspoons salt, to taste
Black pepper, to taste
1/2 pound egg noodles or other flat pasta
Layer onions, celery and carrots along bottom of slow cooker. Add beef. Sprinkle mushrooms over the top. Pour in 1-1/2 cup red wine, tomatoes, spices, worcestershire. Sprinkle with salt and pepper.
Cook on low for 8 hours or high for 4-5 hours. Can also be cooked in a dutch oven on stove for 1-2 hours.
Toward end of cooking cycle, whisk together 1/4 cup red wine with the flour. Pour into stew, stir well and let cook for about 10 minutes with lid removed.
Boil pasta according to package directions.
Serve beef burgundy over noodles.
For a printable version of this recipe, click here.