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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Donna's Beef and Vegetables in Burgundy Sauce Recipe

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This recipe for Donna's Beef and Vegetables in Burgundy Sauce is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fresh carrots, thinly sliced
10 to 12 ounces fresh sliced mushrooms
1 medium green bell pepper, cut into thin strips
1 two and a half pound chuck roast, browned on all sides
1 can condensed golden mushroom soup (10.5 oz)
1/4 cup dry red wine (can use beef broth)
1 T Worcestershire sauce
1 pkg (1 oz) dry onion soup mix
1/4 tsp black pepper
3 T cornstarch
2 T water
4 cups not cooked noodles (put a T butter in the cooking water)
Chopped fresh parsley
Directions:
Directions:
Place carrots, mushrooms and bell pepper in slow cooker. In a frying pan with a small amount of olive oil, brown the roast well on all sides. Place roast on top of vegetables. Combine mushroom soup, wine, Worcestershire sauce, soup mix and black pepper in a medium bowl and mix well. Pour mixture over roast. Cover and cook on LOW 8-10 hours. Transfer roast to cutting board and cover w/foil. Let stand 10-15 minutes before slicing. Meanwhile, blend cornstarch and water until smooth; stir into slow cooker. Cook, uncovered, 15 minutes or until thickened. Return sliced beef to the cooker. Serve beef, vegetables and sauce over the cooked noodles. Garnish with parsley and serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
8.5-9.5 hours
Personal Notes:
Personal Notes:
If you want to skim off some of the fat, prepare a day ahead and refrigerate. Then warm in the crock pot on HI and prepare the noodles while heating.

 

 

 

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