Mar 18 2009
Crockpot Beef Burgundy
Crockpot Beef Burgundy
2 slices bacon — chopped
2 pounds sirloin tip or round steak — cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic — minced
1 cube beef bouillon — crushed
1 cup Burgundy wine
2 tablespoons cornstarch
In large skillet cook bacon several minutes. Remove bacon and set
aside. Coat beef with flour and brown on all sides in bacon mixture.
Combine steak, bacon drippings, cooked bacon, seasonings, bouillon
and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or
until meat is tender. Turn control to high. Add cornstarch (dissolved in
2 tablespoons water); cook on high 15 minutes. Serves 6.
NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes,
if desired.
Crockpot Beef Burgundy 2
3 lbs beef, cut in large cubes-can use stew beef or round steak
1 can Minestrone Soup
1 can Tomato Bisque Soup
1 can Cream of Mushroom soup
1 envelope dry onion soup mix
1 soup can Burgundy wine
Flour and brown meat. Place in crockpot. Mix remaining ingredients
and pour over meat. Cook on low 6-8 hours. Serve over noodles or
rice. You could cook the rice at home and reheat in the micro at work.
