Name: Beef Burgundy
Yield: 4
Ingredients: 2 lb boneless beef chuck pot roast, cut into 1-inch pieces; 2 tsp olive oil; 3 medium onions, chopped (1 1/2 cups); 4 medium carrots, cut into 3/4 inch pieces; 2 cups frozen small whole onions; 2 cloves garlic, minced; 2 tablespoons quick-cooking tapioca, crushed; 1 cup Burgundy wine or lower-sodium beef broth; 1/2 cup lower-sodium beef broth; 1/4 cup brandy or lower-sodium beef broth; 1 tbsp tomato paste; 1 tsp dried thyme, crushed; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon black pepper; 2 bay leaves; 2 tsp olive oil; Side dish:; mashed potato flakes

Beef Burgundy

Tags: Beef Crock Pot Dinner French Morning Prep

Yield: 4

Ingredients

2 lb boneless beef chuck pot roast, cut into 1-inch pieces
2 tsp olive oil
3 medium onions, chopped (1 1/2 cups)
4 medium carrots, cut into 3/4 inch pieces
2 cups frozen small whole onions
2 cloves garlic, minced
2 tablespoons quick-cooking tapioca, crushed
1 cup Burgundy wine or lower-sodium beef broth
1/2 cup lower-sodium beef broth
1/4 cup brandy or lower-sodium beef broth
1 tbsp tomato paste
1 tsp dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon black pepper
2 bay leaves
2 tsp olive oil

Side dish:

mashed potato flakes

Steps

In a large non-stick skillet brown half of the beef in 1 teaspoon of the oil over medium-high heat; remove from skillet. Repeat with remaining beef and 1 tsp oil.
In a 3 1/2 or 4 qt slow cooker place onions, carrots, and garlic. Sprinkle with tapioca. Place beef on top of vegetables in cooker. in a medium bowl, whisk together wine, broth, brandy, tomato paste, dried thyme, rosemary, and pepper. Pour over all in cooker. Add bay leaves, tucking them down into the liquid.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard the bay leaves.