Slow Cooker Beef Stew Burgundy-Style

Category: Soups, Stews and Chili

Cuisine: American

Ready in 45 minutes
by ksc0317

Ingredients

2 tablespoons Flour

3/4 teaspoon Salt

1/4 teaspoon Black pepper

1 pound boneless beef bottom round trimmed and cut into 2-inch chunks

1 tablespoon Olive oil

1 1/2 cups reduced-sodium beef broth

1/2 cup Dry red wine

3/4 pound Yukon gold potatoes peeled and cut unto 1-inch chunks

1/2 pound Cremini mushrooms halved or quartered if large

4 Carrots cut into 1-inch chunks

1 cup Onion chopped

2 cloves Garlic minced

1 1/2 teaspoon Dried thyme


Directions

1. Mix together flour, salt, and pepper in a large baggie. Add beef to baggie to coat it with the seasoned flour, shake off the excess when removing the beef from the baggie. 2. Heat oil in large nonstick skillet over medium-high heat. Add beef, and cook until browned on all sides, about 6 minutes, transferring beef to 5 or 6 quart slow cooker as it is browned. 3. Add remaining ingredients to slow cooker. Cover and cook until beef and vegetables are tender, 4-5 hours on high or 8-10 hours on low.

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