Thank you Amanda Whitley! Beef Burgundy 2lbs beef stew meat 4-6 carrots 1-2 sweet onions, sliced thickly 5 tablespoons flour 2 cups beef broth 1 cup red wine 1-2 tablespoons garlic 2 tablespoons tomato paste 2 tablespoons unsalted butter Salt Pepper Mushrooms are wonderful additions. Clean and slice, if using. Coriander, red pepper, paprika could be used for additional seasoning. Place meat in large bowl with 2 tablespoons flour, salt and pepper (1/2 teaspoon pepper each and additional spices if using) and toss to coat. Melt butter in a large skillet at medium/high heat. Add beef and sear all sides (do not crowd; cook in batches, if needed). Remove beef from skillet after about 5 minutes and add to slow cooker. Reduce heat and add 1 cup of the broth. (I like to add a couple dashes of worchestire sauce here, too). Cook for approximately 2 minutes, using a whisk to scrap up brown bits from the bottom. Pour into slow cooker and add carrots, onions, mushrooms if using, garlic, red wine and remaining 1 cup of beef. Stir in tablespoons of paste. Cover. Cook on HIGH for 5 hours or LOW for 61/2 hours. Before serving, remove beef and vegetables to a serving platter or bowl. In a small bowl, create a slurry of remaining 3 tablespoons of flour and 3 tablespoons of water. Carefully spoon liquid from slow cooker into a medium saucepan and whisk in flour mixture. Bring to a boil and allow to bubble 3 minutes until thickened. Pour thickened sauce overtop stew. Serve alongside noodles, mashed potatoes and with a salad or creamed kale. Warm dishes and all good things, Amanda Whitley Whitley Farms All Good Things Recipe adapted from a Family Circle Magazine recipe. Sent from my iPhone
Posted on: Fri, 14 Mar 2014 18:56:45 +0000
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