Slow-Cooked Beef Burgundy

Oxmoor House

8 servings.


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1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon minced garlic (about 2 cloves)
2 pounds lean, boneless round steak, cut into 1 1/2-inch pieces
Vegetable cooking spray
3/4 cup dry red wine
3/4 cup canned no-salt-added beef broth
1 tablespoon tomato paste
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
8 ounces baby carrots (about 40 small)
1 large onion, cut into eighths
1 bay leaf
1 (8-ounce) package presliced fresh mushrooms
1/2 (12-ounce) package yolk-free medium egg noodles


Prep: 10 Minutes
Cook: 6 Hours

Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.

Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.

Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.

Created date

August 2009

Nutritional Information

Calories 299
Caloriesfromfat 16 %
Fat 5.3 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30.8 g
Carbohydrate 26.7 g
Fiber 2.6 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 232 mg
Calcium 0.0 mg