Slow-cooker Beef Burgundy

At our house, Monday dinners are one of the few times we can all be there. Unfortunately, it’s also the day when I’m out of the house all afternoon. I finally figured out I can USE the crock pot to solve the problem of a hot dinner for 8+ on Monday without dinner being put off until 9 p.m. It only requires a little planning.

This recipe was originally from a blogger who had IBS issues, and she used things like white rice flour and special beef broth. These aren’t an issue in our house, though we try to avoid starch and sugars for the diabetic one’s sake. I am writing it out here as I made it.

2 lbs. stew beef, cubed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons olive oil
1 cup dry red wine, divided (I used Marsala because I was out of red wine)
1 cup baby carrots
4 green onions, sliced (or a small onion, diced)
8 mushrooms, sliced
1/2 cup fresh parsley, minced (or dry, to taste)
1/2 cup beef broth
2 bay leaves
1/2 teaspoon dried thyme

1. In a large resealable plastic bag, combine the flour, salt, pepper, and then add the beef, shaking to coat.
2. Heat the oil in a large skillet to shimmering. Add the beef pieces and brown on all sides.
3. Remove beef to slow cooker. Deglaze the skillet with 1/2 of the wine, scraping up any brown bits. Pour this into the slow cooker. Add the remaining wine, baby carrots, onions, mushrooms, parsley, broth, bay leaves, and thyme in the slow cooker and stir to combine.
Cover and cook on low for 4-6 hours, or on high for 2-3 hours. Remove bay leaves and serve over pasta, rice, or mashed potatoes.