 |
Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
|
I got this from the cookbook that came with my Rival Crockpot, and I just love it. It's SO tasty! I usually put a whole cup of beef broth, though, as I don't like as strong of a wine taste. Ingredients:
1/4 cup flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 lbs boneless beef chuck, cut into 1-inch cubes |
2 tablespoons olive oil |
1 onion, sliced |
8 button mushrooms, sliced |
1/2 cup fresh parsley, minced (i usually use dried flakes) |
3 garlic cloves, minced |
2 bay leaves |
1 cup burgundy wine |
1/2 cup beef broth |
Directions:
1. Combine the flour, salt, and black pepper.
2. Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
3. Place the beef and remaining ingredients into the crockpot and mix thoroughly to combine.
4. Cover and cook on low for 4 to 6 hours (or on high for 2 to 3 hours).
|
|