Wednesday, February 20, 2013

Recipe club

Light Beef Burgandy

2 lbs lean beef stew meat
6 Tablespoons flour
2 cups sliced carrots
1 (16oz) package of frozen pearl onions thawed
1 (8oz) package mushrooms, stems removed
2 garlic cloves, minced
3/4 low sodium beef broth
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon black pepper
8 oz egg noodle (may substitute to taste)
1/4 up fresh thyme

Place beef in large bowl; sprinkle with flour tossing well to coat. Place beef mixture, carrots and onions in slow cooker. Combine broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on low for 8 hours. Cook noodles accordingly and serve beef mixture over noodle garnished with fresh thyme.

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