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Slow Cooker Beef Burgundy

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 6 hours | Total Time: 6 hours 10 minutes

Ingredients

  • 4 oz. bacon, diced
  • 1 lb. beef stew meat, 1” cubes 
  • ½ tsp. rosemary, chopped
  • 2 cloves garlic, minced 
  • 4 Tbsp. flour  
  • 1 cup Holland House® Red Cooking Wine
  • 1 cup beef stock 
  • 1 cup (5 oz.) carrots, ½” coins 
  • 1 cup (3 oz.) button mushrooms, sliced 
  • ½ cup (3 oz.) pearl onions, frozen  
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Directions

  1. In large saucepan, cook bacon until crisp. Remove bacon bits and reserve. Add beef; cook until browned on all sides. Add garlic and rosemary and sauté for 1 minute. Sprinkle with flour and cook until toasted.
  2. Stir in Holland House® Red Cooking Wine and stock; bring to a boil. Transfer to slow cooker with remaining ingredients, except parsley.  
  3. Turn slow cooker to high and cook for 6 hours, until beef is tender. Remove lid and heat for 30 minutes to 1 hour to thicken the sauce.

Bold Boost #32: Adding ½ cup of Holland House® Sherry Cooking Wine to any stew gives this cold-weather comfort fave a dry, nutty and slightly sweet flavor.

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