"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from The Krankoski-Wright Wedding Cookbook, 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!

Mary Ellen Ries


• 2 pounds boneless beef chuck, top round or eye round, cut into 1/2 to 1-inch pieces
• 1/3 cup flour
• 1/3 cup olive oil
• 2 cups beef stock
• 2 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 1-1/2 cups Burgundy
• 1/2 pound small white onions
• 4 carrots, finely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 teaspoons sugar
• 1/4 cup unsalted butter
• 1/2 pound mushrooms, sliced
• Egg noodles or rice (optional

Coat the beef with the flour. In a large pot, heat the olive oil. Add the meat and brown quickly over high heat. Transfer the meat to a slow cooker.
Add the beef stock to the pot with the garlic, tomato paste, Burgundy, onions, carrots, herbs, and sugar. Stir gently.
Cover and cook on low for 5 to 7 hours. Just before serving, melt the butter in a pan and sauté the mushrooms until golden. Add them to the beef.
Serve over egg noodles or rice, if desired. Beef Burgundy can be made the day before serving and reheated.

Personal Notes:
Personal Notes:
Great for a family or pot luck dinner served with a green salad and some good crispy French bread.




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