EASY CROCK POT BEEF BURGUNDY
Steps:
- 1. Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix. 2. Add stew meat to the bag and seal; Shake to coat and set aside. 3. Add the olive oil to a large skillet over medium high heat. 4. Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides. 5. While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces. 6. Add the onion and the wine to the pan and cook for 2 minutes. 7. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil. 8. While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved. 9. Pour the cornstarch mixture into meat and stir for 1-2 minutes. 10. Remove from heat and pour the stew into the crock pot. ***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. *** Cook on LOW for 8 hours or on HIGH for 4 hours. Discard bay leaves before serving and add salt & pepper to taste. Garnish with chopped parsley if desired.
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