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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Tender cubes of beef are treated to a burgundy wine sauce and savory vegetables in this robust entree. Ingredients:
6 slices bacon, diced |
1 (3 lb) boneless beef chuck roast, cut into 1-1/2-inch cubes |
1 (10 1/2 ounce) can condensed beef broth, undiluted |
1 small onion, halved and sliced |
1 medium carrot, sliced |
2 tablespoons butter or 2 tablespoons margarine |
1 tablespoon tomato paste |
2 garlic cloves, minced |
3/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 bay leaf |
1/2 lb fresh mushrooms, sliced |
1/2 cup burgundy wine or 1/2 cup beef broth |
5 tablespoons all-purpose flour |
2/3 cup cold water |
hot cooked noodles (optional) |
Directions:
1. In a skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.
2. Add mushrooms and wine or broth. Combine flour and water until smooth; stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve over noodles if desired.
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