Burgundy Beef and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From Pillsbury Doughboy Slow Cooker Recipes (2003). Ingredients:
4 slices bacon |
2 lbs beef stew meat |
2 large carrots, cut into 1-inch chinks |
1 medium onion, sliced |
1/2 cup all-purpose flour |
1/2 teaspoon marjoram |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
10 1/2 ounces condensed beef broth |
1/2 cup dry red wine or 1/2 cup nonalcoholic red wine |
1 tablespoon worcestershire sauce |
3 cups sliced mushrooms, fresh |
16 ounces egg noodles, uncooked |
2 tablespoons fresh parsley, chopped |
Directions:
1. Cook bacon until crisp. Drain on paper towels; crumble. In 3 1/2 to 4-quart slow cooker, combine bacon, beef, carrots, and onion.
2. In small bowl, combine flour marjoram, garlic powder and pepper. With wire whisk, stir in broth, wine and Worcestershire sauce until smooth. Add to beef mixture in slow cooker; stir to combine.
3. Cover; cook on high setting for 1 hour.
4. Reduce heat setting to low; cook an additional 5 to 6 hours.
5. About 30 minutes before serving, add mushrooms to beef mixture. Increase heat setting to high; cover and cook an additional 30 minutes or until mushrooms are tender.
6. Meanwhile, cook noodles to desired doneness as directed on package. Serve beef mixture over noodles. Sprinkle with parsley.
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