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Pingback by Columbus Foodie » Blog Archive » March 2008 Roundup -
27 Mar
Beef Burgundy, Crockpot Style
Posted by Chelle as Beef, Crockpot
This was another hit from the Cooking Light Slow Cooker cookbook. I have made this dish twice now in a very short amount of time, and I really enjoy it. The meat becomes very tender and the sauce is extremely flavorful. The whole pearl onions and mushrooms both cook down and really taste wonderful. And I’m totally sold on using my crock pot - it’s so nice to spend a little time early in the day and have dinner done and waiting for you when you’re ready to sit down and eat!
Beef Burgundy
(Source: Cooking Light Slow Cooker Cookbook)
1 (10-ounce) package fresh pearl onions
1 (2-pound) top round steak, trimmed and cut into 1 1/2-inch cubes
2 1/2 cups sliced onion (1 large)
1 garlic clove, minced
Cooking spray
1/3 cup all-purpose flour
1 1/3 cups less-sodium beef broth
1/2 cup Burgundy or other dry red wine
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (8-ounce) package mushrooms
3 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)
Thyme leaves (optional)
1. Drop pearl onions in boiling water; cook 1 minute. Drain onions; peel.
2. Heat a large nonstick skillet over medium-high heat. Add steak; saute 5 minutes or until browned. Place steak in a 3-quart electric slow cooker. Add sliced onion and garlic to pan; coat with cooking spray, and saute over medium-high heat 5 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over onion-garlic mixture; cook 1 minute, stirring constantly. Gradually add broth, wine, and tomato paste, stirring constantly. Cook 1 minute or until thick. Add pearl onions, dried thyme, salt, pepper, bay leaf, and mushrooms.
3. Pour wine mixture over steak in cooker. Cover and cook on LOW 6 to 7 hours. Discard bay leaf. Serve over noodles. Garnish with thyme leaves, if desired.
Yield: 6 servings
You might also like:
Pot Roast in the Crock Pot
Hearty Beef Stew
This looks great! I will add it on my “to try” list. We never have wine though so I will have to go get some! I wish they sold it in our grocery stores, it would make things much easier!
It looks awesome. I love my crock too. I have never tried beef burgundy, I will def give it a try!
rose - Thanks! I usually sub out the wine - I found a substitution in an issue of Cook’s Illustrated - for every 1/2 cup of wine substitute 1/2 cup of broth + 1 teaspoon red wine vinegar (or white wine vinegar if the recipe calls for a white wine). We are not wine drinkers so it’s always a waste to open a bottle for a recipe!
slush - Thanks! This is really easy and very good.
What’s funny is that looks just like my crockpot tomato stroganoff recipe, but I bet they taste totally and completely different.
This looks fantastic! I love my crockpot and can’t wait to try this.
Kate - Tomato stroganoff sounds interesting! How is it made?
Melanie - Thank you! I hope you try it and enjoy it
This looks delicious. I may have made it before being that it is a cooking light recipe. But yum, seeing it here reminds me that I love beef and mushrooms with wine.
Gretchen - It’s fabulous!
Mmmhhh, that makes me wanna go and dust off my crock pot. I just found your blog and really like it. Oh, and I’m jealous…I’ve been wanting LeCreuset for ages.