Wednesday, February 23, 2011

Beef Burgundy

February 23, 2011...slow cooker time! Today, Lisa started dinner at 8am and let it cook a glorious 10 hours! Well worth the wait.

Looking at the ingredients, I'm not sure why it's so many calories. I actually didn't even have a full serving (which is 1 2/3 cup) and I was full. This is an excellent meal for a cold day not to mention how great the house smells!

This came from the Pillsbury "Casseroles and Slow Cooker Meals" magazine; Volume 16, Number 6; page 61.

Prep time: 25 minutes
Start to finish: 10 hours 55 minutes
Servings: 5 (1 2/3 cups each)

1 1/2 cups ready-to-eat baby-cut carrots, cut in half crosswise
2 lb cubed beef stew meat
1 cup frozen small whole onions
1 package (8 oz) fresh small whole mushrooms
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 dried bay leaf
1/2 cup Burgundy wine
1 can (10 1/2 oz) condensed beef consomme'
2 tablespoons all-purpose flour
2 tablespoons water

1 In 4 to 5 quart slow cooker, layer all ingredients except flour and water in order listed.

2. Cover; cook on Low heat setting 10 to 12 hours.

3. About 35 minutes before serving, remove and discard bay leaf. In small bowl, blend flour and water until smooth. Gradually stir flour mixture into beef mixture.

4. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until slightly thickened.

1 serving: 380 calories; 20g fat; 13g carbs; 2g dietary fiber; 35g protein

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