Julie’s Beef Burgundy

1-1/2 lb. sirloin or other lean meat, cut into 1-inch cubes
1 C flour
1 stick butter or margarine, divided
8 oz. jar of Aunt Nellie’s white pearl onions
½ C cooked, drained bacon pieces
2 cloves garlic, minced or 2 T prepared minced garlic, or to taste
2 cans beef broth
1 can French onion soup
1-2 C Burgundy wine
1 t salt
1/4 t pepper
6 carrots, peeled, sliced or a handful of peeled mini carrots
1 6 oz. can tomato paste
8 oz. or one container of pre-washed, sliced mushrooms
1/2 t dried thyme leaves
1/2 t dried marjoram leaves
1/4 cup chopped fresh parsley,divided
1 bay leaf
Cooked rice or noodles

Cut sirloin or other lean meat into cubes. Dredge in flour and evenly coat all sides. Set aside. Heat ½ stick of the butter in large skillet. Add meat. Cook until browned, stirring frequently. Remove meat from skillet; place in crockpot or large pot on stove. Add onions, bacon, and carrots; set aside. Melt ½ stick of butter in same skillet. Add garlic and mushrooms; cook and stir until lightly browned. Add broth, wine, tomato paste, parsley, salt, thyme, marjoram, pepper and bay leaf; mix well. Bring to boil. Pour over meat mixture; cover crockpot and turn on HI. Cook for 4-5 hours in crockpot or large pot on stove, or bake in casserole dish in 350 degree oven for 2 hours. Remove and discard bay leaf. Drain off excess liquid. Serve over cooked rice or noodles. Makes: 6 servings

No comments:

Post a Comment