All-Day Beef Bourguignon Recipe

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Category		Entrees - Maindishes
Sub Category		None
Servings		8
Preptime		15 min.
Wine/Beverage Recommendations		Merlot

Ingredients

	2 cups thinly sliced onion
	1 cup thinly sliced baby carrots
	4 cloves garlic, sliced
	2 pounds cubed lean beef stew meat (or round steak)
	1/4 cup all-purpose flour
	8 oz pre-sliced mushrooms
	1 tsp. dried oregano
	1 bay leaves
	1 can beef or chicken broth

	1 cup red wine
	2 scallions, both white and green parts chopped


Instructions


Place the onion, carrots and garlic in the bottom of a 4 1/2 to 6 qt. slow cooker and stir to mix.


Pat the beef dry with paper towels and season with salt and pepper. Place flour in a shallow bowl; dredge beef in flour, then shake off excess. Place beef on top of onion mixture, then scatter mushrooms, oregano, and bay leaves on top of beef. Pour broth and red wine over beef.


Cover the cooker and cook until beef is quite tender and the liquid has cooked down and thickened - 6 hours on high heat or 10 hours on low heat.


To serve, remove and discard bay leaves. Spoon the stew into bowls or plates and garnish with chopped scallions.


Serving Suggestions

You can serve over wide noodles or mashed potatoes or rice!

Originally Submitted 1/29/2008

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