Beef Burghandy

This recipe originated from the Fun with Sharps! blog post, Well, you can't say I never cook.... We used her recipe for Beef Burghandy, but made a few changes to suit our needs. We made this with a fresh chuck roast, which I really think does something for overall flavor. The meat was so buttery and tender, we all went back for seconds!

Ingredients

• 2 1/2 lbs. chuck roast, cubed & seared
• 3 Tbsp. extra virgin olive oil
• 2 (14.5 oz.) cans beef broth
• 1 cup red wine (I used a Shiraz)
• 1 medium onions
• 6 carrots, chopped
• 2 Tbsp. minced garlic
• 2 tsp. dried parsley
• 4 bay leaves
• 1 Tbsp. sea salt
• 2 tsp. freshly ground black pepper
• 1/2 cup flour
• 2 cups water
• egg noodles

Directions

1. Take your chuck roast & cube it. Don't trim the fat! This is crucial for buttery flavor (Unless you buy beef cubes, then this step is done for you).
2. Set slow cooker to low & add beef broth & wine, followed by onions, carrots, garlic, parsley, bay leaves, sea salt & black pepper.
3. Sear the cubed beef in the olive oil & add to slow cooker. Cover with lid.
4. After about an hour, make a slurry of 2 cups water + 1/2 cup flour and add to slow cooker. If you won't be home, you can do this step at the beginning.
5. Cook for 6-8 hours on low.
6. Serve with egg noodles. Meat should be very tender.

Pictures

Served over egg noodles.


Close-up.


Forkful of yum!