Beef Burgundy

By dorchuk

Ingredients

• 3 tablespoons butter
• 1 (3-pound) rump roast or beef round, cut into 1-1/2-inch cubes
• 1 large onion, sliced
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 1 (10-1/2-ounce) can condensed beef broth, undiluted
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme, crushed
• 1 bay leaf
• 1/2 pound frozen pearl onions
• 1 (8-ounce) package small fresh mushrooms
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Warm cooked egg noodles

Preparation

Step 1

Melt butter in a large skillet over medium heat. Add beef, and cook 8 to 10 minutes or until thoroughly browned on all sides. Transfer beef to a 4- to 5-quart slow cooker, reserving drippings in skillet.

Add onion and garlic to drippings in skillet; sautè over medium heat 5 minutes or until tender, stirring frequently. Stir in flour; cook, stirring constantly, 1 minute. Slowly stir in wine, broth, and tomato paste; cook 1 to 2 minutes or until sauce coats the back of a wooden spoon.

Add thyme and next 5 ingredients to sauce; pour mixture over beef in slow cooker.

Cover and cook on LOW setting 8 hours. Remove and discard bay leaf. Serve over noodles.