Burgundy Beef Stew

Brittany Pitschman
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Cook Time 4 hours 50 minutes
Course Soups, Stews & Sauces
Cuisine French

Equipment

  • 4 Quart Gourmet Slow Cooker Set
  • 9" Sauté Skillet

Ingredients
  

  • 1/4 cup Butter or Margarine
  • 2 lbs. Beef Stew Meat cut into 1-inch pieces
  • 2 tbsps. Flour
  • 1.5 cups Burgundy Red Wine
  • 1.5 cups Water
  • Fresh Thyme
  • 2 Bay Leaves Fresh
  • Parsley
  • 3 strips Bacon chopped
  • 1 cup Fresh Mushrooms sliced or 1 4-oz can mushrooms, drained
  • 1 1- lb. jar Small Whole Onions drained

Instructions
 

  • Preheat 4 Quart Stock Pot on range top over medium heat for 2 minutes. Melt 1/4 cup butter and brown stew meat. Stir in flour.
  • Add wine, water, thyme, bay leaves and fresh parsley, stirring constantly. Place unit on Slow Cooker Base, cover and simmer on Setting #2 for 3 to 4 hours.
  • Fry bacon in 9" Sauté Skillet over medium heat. Add mushrooms and saute 2 to 3 minutes.
  • Add the bacon and mushroom mixture to the stew. Add onions, cover and continue cooking for 45 minutes on Setting #2.
  • Remove the stems of the thyme and parsley and both bay leaves. Keep warm for serving at Setting #1.
Keyword beef, burgundy, french, onions, white wine