Beef, Main Dishes

CROCK-POT BURGUNDY BEEF

  • 2 pounds Round steak, cut into 1-inch cubes
  • 2 tablespoons Cooking oil
  • 1 1/2 tablespoons Flour
  • 1 teaspoon Salt
  • 1/4 teaspoon Marjoram
  • 1/4 teaspoon Thyme
  • 1/8 teaspoon Pepper
  • 5 medium Onions, sliced thin
  • 1 can Mushrooms, sliced, drained(8-oz)
  • 3/4 cup Beef broth
  • 1 1/2 cups Burgundy wine or other wine

    • Dredge meat in flour. In medium skillet, brown meat in oil and remove to slow cooker. Add other ingredients. Cover and cook on low 8 to 10 hours. Serves 6 or 8.

    Serve over cooked, buttered noodles.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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