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Source: Crockpot Cooking

Slow-Cooked Beef Burgundy
This meal requires a little advance preparation, but it's well worth it -- and not difficult!
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Serves: 8
Prep Time: 10 minutes
Cook Time: 10 hours
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4 pounds beef chuck roast, cut into 1-1/2 inch cubes
1/4 cup butter or margarine
6 carrots, cut in 1/2 inch slices
2 onions, chopped
2 cans beef broth, 13 1/2 ounces each
2 cups dry red wine
1 can (6 ounces) tomato paste
1 teaspoon fines herbes
salt and pepper, to taste
1/2 pound fresh mushrooms, quarted
18 small white onions, peeled
1/4 cup flour
1/4 cup butter or margarine




Brown beef cubes on all sides in 1/4 cup hot butter or margarine
in large skillet, or slow-cooker if it has a browning unit. Pour
beef and drippings into slow-cooker. Add carrots, chopped onions,
chopped garlic, beef broth, wine, tomato paste, fines herbes, salt
and pepper, mushrooms, and white onions. Cover pot and set at Low.
Cook for 10 hours. Remove lid and skim excess fat from surface.
Turn heat setting to High. Cover and let bubble. In a bowl, mix
flour and 1/4 cup butter until creamy. Add to stew and sir until
it is well blended and the stew thickens. Season to taste with
salt and pepper. Serve hot with boiled potatoes.





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