Beef Burgundy

Beef stew with hearty chunks of beef and vegetables with a warm home-cooked flavor.

  • Servings: 8
  • Cook Time: 8 hours on LOW (4 hours on HIGH)
  • Main Ingredient: Beef

Ingredients

  • 1 cup onions (diced)
  • 2 cups Regina® Burgundy Cooking Wine
  • 1 1/2 cups baby carrots
  • 8 oz. mushrooms (sliced)
  • 1 cup frozen pearl onions
  • 1 tsp. salt
  • 2 tsp. cornstarch
  • 1/2 cup parsley (chopped)
  • 1 package Crock-Pot® Hearty Beef Stew Mix
  • 2 lbs. chuck roast (cut into 1-inch pieces)

Directions

Place meat and onions in bottom of slow cooker. Combine beef stew mix and red wine and pour over meat and onions. Add carrots, mushrooms and pearl onions. Cook on low for 8 hours or high for 4 hours. With a slotted spoon, remove meat and vegetables and set aside. Pour cooked sauce into a saucepan, reserving 1 cup in a small bowl. Add cornstarch to the reserved sauce and stir until cornstarch is dissolved. Add this back to saucepan and stir until thickened, about 5 minutes. Add meat and vegetables and stir to coat well. Serve over noodles. Sprinkle on parsley to garnish.