Beef Bourguignon
Ingredients:
Cooking
spray
4 Lbs chuck roast, cut in to 1-1 1/2 inch cubes
1/4 c Butter or margarine
6 Carrots; cut in 1/2-in slices
2 Onions, chopped
2 can Beef broth.
2 cups Dry red wine
1 can (6-ounces) tomato paste
½ teaspoon dried thyme
½ teaspoon dried marjoram
Salt & pepper to taste
1/2 lb Fresh mushrooms, quartered
18 small white onions, peeled
1/4 c Flour
1/4 c Butter
Directions:
1. Lightly spray slow cooker with cooking spray
2. In a medium bowl combine add carrots, chopped onions, chopped
garlic,
beef broth, wine, tomato paste, fines herbs, salt and pepper,
mushrooms,
and white onions.
3. Transfer into the slow cooker.
4. Brown beef in 1/4 cup butter.
5. Pour beef and drippings over the vegetable mixture.
6. Cover and cook on LOW for 10 hours.
7. Remove lid and skim excess fat.
8. In a small bowl combine flour and 1/4 cup butter until creamy. Add to
stew and stir until it is well blended and the stew thickens.
9. Turn heat setting to HIGH and cook until it is thick and bubbly.
10. Season to taste with salt and pepper.
