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Slow Cooker Beef Burgundy Recipe

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This recipe for Slow Cooker Beef Burgundy, by , is from The Bielawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Bielawski
Added: Sunday, November 30, 2008


2 lbs. lean beef stew meat
6 T. all-purpose flour
2 c. (1 inch thick cut) slices carrot
1 (16 oz.) package frozen pearl onions, thawed
1 (8 oz.) package mushrooms, stems removed
2 garlic cloves, minced
3/4 c. fat-free, less sodium beef broth
1/2 c. dry red wine
1 1/2 t. salt
1/2 t. dried rosemary
1/4 t. dried thyme
1/2 t. freshly ground black pepper
8 oz. uncooked egg noodles
1/4 c. chopped fresh parsley

1. Sprinkle beef with flour, toss well. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW 8 hours.

2. Prepare egg noodles according to package directions. Serve beef mixture over noodles; sprinkle with parsley.

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