Beef Burgundy, Crockpot Style

 

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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

Servings 6 servings
Prep 30 minutes
Cook 7 hours
Total 7 hours 30 minutes
Course:Main Course
Cuisine:American, French
Author: Michelle

This beef dish is full of rich flavors

Ingredients:

  • 10
    ounce
    fresh pearl onions
  • 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
  • 8
    ounce
    package mushrooms
  • 3
    cups
    hot cooked medium egg noodles
    ((about 4 cups uncooked pasta))
  • Thyme leaves
    (optional)

Directions:

  1. 1. Drop pearl onions in boiling water; cook 1 minute. Drain onions; peel.
  2. 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. 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.

Nutrition:

Calories: 498kcal
Fat: 23g
Saturated fat: 9g
Cholesterol: 108mg
Sodium: 423mg
Potassium: 906mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 6g
Protein: 37g
Vitamin A: 115%
Vitamin C: 10.7%
Calcium: 45%
Iron: 4%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!