Sunday, March 30, 2014

A Bishops' Storehouse Recipe

Here's a wonderful recipe that we made for our Sunday dinner today. It is simple, and good. Beef Bourguignon (Beef Burgundy) is a simple stew-like dish served over noodles. It is easily doubled if you need to. Try it, you'll like it!

Beef Bourguignon

1 pound stewing beef
1 onion, coarsely chopped
1/2 pound carrots, peeled and sliced
8 oz sliced mushrooms
1 cup beef broth
1 cup water
3/4 cup grape juice
1/4 cup balsamic vinegar
1 packet gravy mix
small can tomato paste
1 teaspoon Worcestershire sauce
2 bay leaves
1/2 teaspoon parika
1/2 teaspoon garlic powder
salt and pepper to taste
1 package noodles

In frying pan, heat some vegetable oil and brown beef, then remove and place in slow cooker. In same pan, sauté onions; place in slow cooker with beef. Cook onions in same pan and remove them to slow cooker as well.

Add mushrooms and liquids to slow cooker, along with seasonings and bay leaves. Turn on low and let cook 2-1/2 hours.

When you get ready to cook the noodles, packet of gravy mix into slow cooker and let it heat up white noodles cook. Remove bay leaves and serve. 

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