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Beef Burgundy by Julie Long serves: 6	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Flavorful gourmet slow-cooked roast, flavored with bacon, herbs, and rich burgundy wine.

Ingredients:

2 slices

bacon

2.50 pounds

beef sirloin tip roast

1/4 cup

flour

2 T

EVOO

1 t

salt

1/2 t

seasoned salt

1/4 t

marjoram, dried, crushed

1/4 t

thyme leaves

1/4 t

pepper

1/2 t

garlic, minced

1 cube

beef bouillon, crushed

2/3 c

burgundy wine

2 T

water

8 oz

mushrooms, sliced

2 T

cornstarch

Directions:

Heat skillet, then coat with 2T. olive oil. Brown bacon, break into crumbles.

Coat 2 pounds cubed beef with 1/4 cup flour, brown on all sides in skillet (with bacon grease). Place
beef in 5-quart Crock-Pot. Combine bacon , salt, seasoned salt, marjoram, thyme, pepper, garlic
(minced), beef bouillon cube (crushed), and burgundy wine in mixing bowl; pour mixture over
cubed beef.

Cook on Low for 6-8 hours, or High for 4 hours. Turn to high, add 8 oz. fresh, sliced mushrooms, and
cook for another 15 minutes on high. Add cornstarch (dissolved in 2T. cold water) to thicken sauce.
(Use meat thermometer to test temperature of beef cubes at center. They should measure 160° F for
medium.) Serve over rice, if desired.

Categories:

Crock Pot Cooking
Dairy Free
Fall/Winter
Holiday Favorites
Low Carb
Main Dishes
Meats
Peanut/Nut Free
Wheat Gluten Free