Recipe : Crockpot Beef Burgundy
Crockpot Beef Burgundy
1 1/2 lb beef for stew or stir fry beef
1 can french onion soup, undiluted
1 can golden mushroom soup, undiluted
1 small can mushrooms, drained
1/2 medium onion, chopped
1/2 - 1 soup can full burgundy wine (to taste)
Mix all ingredients in crock pot and cook on low for 6-8 hours. Serve over rice or noodles.
**My Notes: Use what meat you have. I tend to use london broils in this because I can usually get that cut of beef on regular basis for under the $2 a pound I allow in my budget for meat. Sometimes I cut it up into small chunks, sometimes I cut it up into bigger chunks. It really depends on how rushed for time I am and how much I want to spend standing around in my kitchen cutting up meat. French onion soup - about half the times that I make this recipe, I replace this one with something else (meaning whatever I have on hand). Canned mushrooms - yup. Use them. Make sure you rinse them well before you throw them in there. As for the wine, I've used everything from cheap cooking wine to the outrageously expensive bottle of wine someone gave us one year for our anniversary to make this. Use whichever wine you'll drink is the best advice I can give you. I've not tried substituting anything for the wine, though I have used less than half a can of it at times. This one comes out with a nice sauce (at least in my crock pot, not so much in my mom's) to pour over those noodles. Never served it over rice, but I imagine it would be pretty good too. Also, there's a fairly good chance that I'll try this with chicken one of these days, just as a "I wonder how this would taste..." sort of thing.
1 1/2 lb beef for stew or stir fry beef
1 can french onion soup, undiluted
1 can golden mushroom soup, undiluted
1 small can mushrooms, drained
1/2 medium onion, chopped
1/2 - 1 soup can full burgundy wine (to taste)
Mix all ingredients in crock pot and cook on low for 6-8 hours. Serve over rice or noodles.
**My Notes: Use what meat you have. I tend to use london broils in this because I can usually get that cut of beef on regular basis for under the $2 a pound I allow in my budget for meat. Sometimes I cut it up into small chunks, sometimes I cut it up into bigger chunks. It really depends on how rushed for time I am and how much I want to spend standing around in my kitchen cutting up meat. French onion soup - about half the times that I make this recipe, I replace this one with something else (meaning whatever I have on hand). Canned mushrooms - yup. Use them. Make sure you rinse them well before you throw them in there. As for the wine, I've used everything from cheap cooking wine to the outrageously expensive bottle of wine someone gave us one year for our anniversary to make this. Use whichever wine you'll drink is the best advice I can give you. I've not tried substituting anything for the wine, though I have used less than half a can of it at times. This one comes out with a nice sauce (at least in my crock pot, not so much in my mom's) to pour over those noodles. Never served it over rice, but I imagine it would be pretty good too. Also, there's a fairly good chance that I'll try this with chicken one of these days, just as a "I wonder how this would taste..." sort of thing.