Beef burgundy. 

Today winter seems to have relaxed its grip.  Temps were in the 50s for most of the day.  Monte and I headed outside and trimmed, pruned, tilled and sowed.   A great day. 

I’ve dug out my crock pot recently and have been making recipes from way back when.   Tonight I made Beef Burgandy.  And Monte made homemade noodles to go with.  Oh my.  Delicious!





Beef burgundy ala crockpot:

– 2-lb beef round steak, cut in 3/4″ cubes

– 1/4 c flour

– 1/2 tsp salt

– 3 Tbsp butter

– 2 c red wine, Bordeaux or burgandy

– 1 c beef broth

– 1 c chopped onion

– 6 oz white mushrooms, rinsed dried & quartered

– 2 bay leaves

– 2 cloves garlic, minced

– 1/4 tsp ground black pepper

Coat beef with flour and salt mixture.   Melt butter in skillet.  Add beef and brown on all sides.  Transfer browned meat to crock pot.  Deglaze hot skillet with a little bit of wine and put those tasty bits in the crockpot, too.  Combine all other ingredients in crock pot and stir. 

Cover.  Cook on high for 2 hours, then reduce to low for another 2 -3 hours, until meat is tender. 

Before serving, remove 1 c of liquid, heat over medium on stove; bring to a low boil.  Wisk in 1 Tbsp cornstarch dissolved in  2 Tbsp cold water,  until  thickened.  Pour back into crockpot and stir. 

Remove bay leaves.  Serve over noodles. 

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