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  • Writer's pictureLisa Jarvis

Slow Cooker Beef Burgundy

This recipe is yet another Crock Pot full of comfort brought to you on a cold winter day! The sirloin beef tips were melt-in-your-mouth tender and it was full of flavor. Perfect to warm you up! It is not the easiest dish to get a good picture of, but one of the tastiest meals I have had lately! I used the wonderful grass-fed beef I got from Old Oak Farm here close to home and it was perfect! This dish is like beef stew, but a step up, in my opinion! This will be a family favorite I am sure! There are a couple of simple extra steps, but trust me, it is worth it!

Here's what you need:

2-3 lbs sirloin steak or sirloin tip roast cut into bite-sized pieces

Salt and pepper to taste

3 T olive oil

2 T All-purpose flour

1 lb frozen pearl onions

1 lb fresh baby carrots

1 pound mushrooms, sliced

1 cup red wine

2 cloves garlic, minced

1/2 t rosemary

1 t dried basil

Flat parsley chopped (for garnish)

Brown rice or noodles, or mashed potatoes to serve if you want

Season the beef with salt and pepper to taste in a bowl. Sprinkle with the

flour to coat each piece. Heat the oil in a large skillet. Place the garlic in the oil and saute a minute. Add the beef and stir to brown on all sides. Add HALF of the pearl onions and stir for a couple of minutes. Pour the wine over the beef and stir, scraping up the goodies on the bottom of the pan. Stir till slightly thickened. Pour this in the Crock Pot. Carefully stir in the carrots and the rosemary and basil. (You will add the mushrooms and the remainder of the pearl onions later). Total cooking time is on High for 3-4 hours or on low for about 6-7 hours or until the beef is tender and carrots are tender as well, ***ONE HOUR before this time is up, add the mushrooms and the remainder of the THAWED pearl onions. (I sauteed these together in a little olive oil with salt and pepper to taste before adding them in). Cook the rest of the time. Adjust salt and pepper to taste. Serve with rice or noodles (or mashed potatoes), if you want, and sprinkle with the parsley for color. Yay! A great meal for a winter day!


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