SLOW COOKER BEEF BURGANDY STEW

Slow Cooker Beef Burgandy Stew image

This is a new recipe I tried this year. The whole family loved it and I plan to make it many times in the future.-Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 9h25m

Yield 11 servings.

Number Of Ingredients 15

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Ingredients

2-1/4 cups Burgundy wine, divided
1/4 cup olive oil
1-1/2 teaspoons pepper, divided
1 teaspoon salt, divided
4 pounds beef stew meat, cut into 1-inch cubes
8 bacon strips, chopped
1 large onion, chopped
1 pound medium fresh mushrooms, halved
2 garlic cloves, minced
1/4 cup plus 1/3 cup all-purpose flour, divided
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/2 cup beef broth
Hot cooked noodles, optional

Steps:

In a large resealable plastic bag, combine 1 cup wine, oil, 1 teaspoon pepper and 1/2 teaspoon salt. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight., In a large skillet, cook bacon over medium heat until almost crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Brown onion in drippings. Add mushrooms and garlic; cook 3 minutes longer. Transfer onion mixture and bacon to a 4-qt. slow cooker., Drain and discard marinade. Add 1/4 cup flour to beef in bag; toss to coat. Transfer beef to slow cooker. In a small bowl, combine the tomato paste, thyme, parsley and remaining wine, pepper and salt. Pour over beef. Cover and cook on low for 9-10 hours or until meat is tender., Combine remaining flour and broth until smooth; gradually stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with noodles if desired.

Nutrition Facts : Calories 353 calories, Fat 18g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 383mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.