Slow-Cooked Beef BurgundyJuly 26, 2008 | Email This Post Print This Post Post a Comment
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-oz.) pkg. fresh pearl onions, peeled
1 (8-oz.) pkg. small fresh whole mushrooms
1 garlic clove, minced
1 (10 1/2-oz.) can condensed beef consommé
1 cup water
1/2 cup red burgundy wine
In slow cooker, combine flour, salt, pepper and beef; mix well.
Add all remaining ingredients; mix well.
Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender.