Thursday, September 23, 2010

Beef Burgundy

I don't cook HOT food as much in the summer as I do in the winter. My husband prefers "lighter faire" in the summer. One of my standby recipes that I throw in the slow cooker or in the oven is Beef Burgundy. I used to only make this in the oven but I have made it in the slow cooker the last several times, and it has turned out great. If you decide to cook in the slow cooker, just cook on low most of the day until the meet is tender. It isn't fancy but all of my family enjoys it!


2 lb. stew meat

1 can French onion soup

1 can cream of mushroom soup

1 8 oz can of mushrooms (or fresh or none)

½ cup red cooking wine

salt and pepper

Salt and pepper the stew meat. I brown mine first but you don’t have to. Mix meat with soups and wine and pour into a large greased casserole dish. Cover and bake at 325 for 3 hours. Serve over white rice!!

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