This dish is great anytime, however we prefer to make this Beef Burgundy recipe during the winter months
Ingredients
1 pound outside roast cut in 1 inch cubes
2 small onions sliced in narrow wedges
7 oz package of cremini mushrooms cut in quarters
3 Tbsp butter
1/4 Cup flour
1 Cup red wine
1 Cup Beef Stock
salt and pepper to taste
Directions
1. Bring the roast to room temperature and cube.
2. In a plastic bag add flour, salt and pepper.
3. Use a paper towel to dry meat.
4. Add a few beef pieces at a time to the bag and shake to coat with flour.
5. Preheat frying pan on medium high heat.
6. Add 1/3 of the meat with a Tbsp of butter to sear stirring to sear all sides.
6. Empty frying pan into the crockpot. Continue until all meat has been seared.
7. Deglaze frying pan with the red wine. Scraping all the bits from the pan, and empty into the crockpot.
Add onions , mushrooms and beef stock to the crockpot. Set temperature to low.
Cook for approximately 3 – 4 hours until ingredients are tender.