Crockpot Beef Burgundy Recipe

1 2 pound top round steak

2 1/2 cups sliced onions

1 minced garlic clove

Cooking Spray

1/3 cup all purpose flour

1 10 1/2 oz can condensed beef broth, undiluted

1/2 cup dry red wine

2 TBS tomato paste

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1 bay leaf

1 8oz package fresh mushrooms

3 cups hot cooked egg noodles (6oz uncooked)

1. Drop pearl onions in boiling water 1 minute. Drain and peel.

2. Trim fat from steak and cut intil 1 1/2" cubes. Place large nonstick skillet on medium high heat and saute steak 5 minutes or until browned. Place steak in slow cooker. Add sliced oinon and garlic to skillet. Coat with spray and saute 5 minutes or until tender. Sprinkle flour over onion mixture and cook 1 minute stirring constantly. Gradually add broth, wine and tomato paste stirring constantly. Cook 1 minute or until thick. Add pearl onions, thyme, salt, pepper, bay leaf and mushrooms.

3. Pour wine mixture over beef in slow cooker. Cover with lid, cook on high 1 hour and low 4-5 hours. Discard bay leaf. Serve over noodles.

6 servings (1 cup beef mixture and 1/2 cup noodles)

8 points