Beef Burgundy
8
Points®
Total Time
5 hr 40 min
Prep
20 min
Cook
5 hr 20 min
Serves
4
Difficulty
Easy
Traditionally, the French use Burgundy wine when cooking their famous boeuf Bourguignon, but any dry red wine will work here. This is truly a comfort food favorite, plus it reheats well should you have leftovers. Browning meats in a skillet before cooking in the slow cooker develops a nice brown crust on the exterior of the meat, which adds flavor and rich color to the finished dish. If you want a truly one-pot experience, however, you can omit this step and place the meat directly in the slow cooker with the remaining ingredients.
Ingredients
Canola oil
2 tsp
Uncooked lean beef round
16 oz, trimmed of all visible fat and cut into 2-inch chunks
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Canned beef broth
1½ cup(s), low sodium
Red wine
4 fl oz
Uncooked potato
2 medium, all-purpose, peeled and cut into 1-inch cubes
Cremini mushroom
½ pound(s), fresh, quartered
Frozen whole onion
4 oz
Garlic
2 clove(s), minced
Fresh thyme
1 Tbsp, fresh, chooped or 1 teaspoon dried
Bay leaf
1 leaf/leaves
All-purpose flour
2 Tbsp
Water
3 Tbsp, cold
Brown gravy
2 tsp, or browning and seasoning sauce
Fresh parsley
2 Tbsp, fresh, chopped