EASY CROCK POT BEEF BURGANDY
I’d love to hear your feedback if you try the Slow Cooker Beef Burgundy out and I am looking forward to seeing you all again next time!
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}
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.
- ..................................................
For full recipes visit https://www.theshabbycreekcottage.com