Crockpot Beef Burgundy

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 large onion, halved and sliced thin
• 8 ounces portabello mushrooms, sliced
• 2 tablespoons butter
• 1 tablespoon oil
• 1 tablespoon flour
• 3 garlic cloves, sliced thin
• 2 cups burgundy wine
• 1 tablespoon beef base
• water
• salt
• pepper
• 2 sprigs celery leaves
• 1 sprig thyme
• 2 sprigs parsley
• 1 bay leaf
• fresh lemon juice (to garnish)
• fresh parsley (to garnish)

Recipe

• 1 line the bottom of a crockpot with onion and mushroom slices.
• 2 in a large skillet, melt butter over medium heat. add oil.
• 3 add beef to skillet, taking care not to crown the pan. brown on all sides, in batched if necessary. remove beef to crockpot, layering over onion.
• 4 add flour to skillet and brown, stirring regularly, until mixture is light brown. add garlic slices, wine and beef soup base. bring to a simmer, stirring constantly.
• 5 pour wine mixture over beef in crock. if needed, add water to crock until beef is covered and crock is at least half full.
• 6 tie herb mixture together with twine or make a bouquet garni with cheesecloth. add to crock, tucking into liquid.
• 7 cover and cook on low 6-8 hours or high 4-6 hours.
• 8 just before serving, stir in 2 teaspoons fresh lemon juice. taste broth and correct seasonings to taste.
• 9 serve in shallow bowls, over noodles or mashed potatoes if desired. sprinkle with chopped parsley.