Wednesday, April 2, 2008

Crockpot Beef Burgundy

1 lb. Bacon, cooked, reserve grease
3 lbs. Beef, cubed
1 1/2 cups Red Wine
1/2 cup Chopped Onion
2 Ribs Celery, sliced
2 Carrots, diced
4 to 8 ounces Sliced Mushrooms
2 cloves Garlic, chopped
1 Bay Leaf
salt and pepper.

Slowly cook bacon in large skillet; remove bacon to crockpot. Dredge beef cubes in flour, brown in bacon fat.
Transfer meat from skillet to crockpot.
Saute vegetables and garlic in bacon fat; remove veggies to crockpot.
Gently stir beef, vegetables, bacon and wine.
Add bay leaf and salt and pepper to taste.
Cook on low 7 to 9 hours.
Serve over hot buttered noodles! Yum!

That's what's for dinner tonight in my house.


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