Beef Burgundy
Ingredients
3 Tbsp. bacon fat, or corn oil with
1/4 tsp. Wright’s Liquid Smoke
3 pounds lean beef cut into cubes
1 large carrot slice
2 onions chop
3 Tbsp. flour plus extra flour for thickening gravy
1 1/2 tsp. salt
Freshly ground black pepper to taste
10 oz. beef broth
1 Tbsp. tomato paste
2 garlic cloves minced
1 tsp. ground thyme
1 whole bay leaf
1 pound fresh mushrooms sliced
1/2 C. Burgundy wine
Cooking Instructions
Brown beef in bacon grease or oil and place in bowl if you’re making this the night before, so that you can just toss it all into your crock pot the following morning. Brown carrot and onion. Season with salt and pepper, stir in flour. Add broth, mix well. Add thyme, tomato paste, chopped garlic, bay leaf, and onions, cook until onions are slightly softened. Place in crock pot with beef and cook on low setting for 8 to 10 hours. About 1/2 hour before serving time, add mushrooms you’ve sautéed in 2 tsp. butter to crock pot along with burgundy. If you like a thicker gravy, whisk in some gravy flour. Change setting to high and cook for that extra half hour.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)