Easy Crock Pot Beef Burgundy

By jbrockel

Ingredients

• 1/4 cup flour
• 2 tablespoons cornstarch, divided
• 1 teaspoon steak seasoning
• 2 pounds cubed beef for stew
• 4-5 tablespoons olive oil
• 1 medium onion
• 1 cup Burgundy {or red} wine
• 2 tablespoons minced garlic {or mince two garlic cloves}
• 4 ounces sliced baby Portabello mushrooms
• 1 tsp salt
• 3 bay leaves
• 1 cup beef broth
• 1/4 cup warm water
• 1 – 2 tablespoons chopped parsley {optional}

Details

Adapted from theshabbycreekcottage.com

Preparation

Step 1

Instructions

Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
Add stew meat to the bag and seal; Shake to coat and set aside.
Add the olive oil to a large skillet over medium high heat.
Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
Add the onion and the wine to the pan and cook for 2 minutes.
Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
Pour the cornstarch mixture into meat and stir for 1-2 minutes.
Remove from heat and pour the stew into the crock pot.
***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
Cook on LOW for 8 hours or on HIGH for 4 hours.
Discard bay leaves before serving and add salt & pepper to taste.
Garnish with chopped parsley if desired.
Preparation time: 10 – 15 minutes
Cooking time: 4-8 hours, depending on temperature
Number of servings (yield): 6