Classic Slow-Cooker Beef Burgundy

Serves 4-6

8 pearl onions, blanched, skin removed

1 cup beef broth

1 cup Burgundy wine

1/4 cup Wondra flour

1/2 tsp. kosher salt

1/2 tsp. Kowalski's Coarse Ground Black Pepper

2 lbs. USDA Choice Extra Lean Beef Stew Meat

2 tbsp. Kowalski's Extra Virgin Olive Oil

1 (8 oz.) pkg. Baby Bella mushrooms, rinsed, quartered

1 (1 oz.) pkg. fresh Italian parsley, chopped

2 tsp. minced garlic

2 tsp. snipped fresh thyme

1 tsp. kosher salt

1 (9 oz.) pkg. Kowalski's Fresh Egg Fettuccine Noodles


Place onions in crockpot with beef broth and wine. In medium bowl, combine flour, salt and pepper; dredge beef in flour mixture. In large skillet, heat olive oil over medium-high heat; brown beef (8-10 min.), turning several times. Place beef and remaining ingredients, except fettuccini, in slow cooker and thoroughly combine. Cover; cook on LOW (4-6 hrs.) or HIGH (2-3 hrs.).

To Serve: Prepare fettuccine according to pkg. directions; serve beef over pasta.