Classic Slow Cooker Beef Burgundy
Ingredients
8
pearl onions, blanched, skin removed
1 cup
beef broth
1 cup
Burgundy wine
¼ cup
flour
1 ½ tsp.
kosher salt, divided
½ tsp.
freshly ground Kowalski's Black Peppercorns
2 lbs.
Kowalski's Certified Humane USDA Choice Extra-Lean Beef Stew Meat
2 tbsp.
Kowalski's Extra Virgin Olive Oil
8 oz.
baby bella mushrooms, rinsed and quartered
1 oz.
fresh Italian parsley, chopped
2 tsp.
snipped fresh thyme
2 tsp.
minced garlic
9 oz. pkg.
Kowalski's Fresh Egg Fettuccine Pasta (from the Dairy Department)
Directions
- Place onions in a slow cooker with broth and wine; set aside.
- In a medium mixing bowl, combine flour, ½ tsp. salt and pepper; dredge beef in flour mixture.
- In a large skillet, heat oil over medium-high heat; cook until beef is browned (8-10 min.), turning several times.
- Add beef, mushrooms, herbs, garlic and 1 tsp. salt to slow cooker; thoroughly combine ingredients with broth and wine.
- Cover slow cooker; cook on low for 4-6 hrs. or on high for 2-3 hrs.
- Prepare pasta according to pkg. directions; drain.
- Serve beef over pasta.
Switch-Up:
- Select a lower-sodium beef broth (less than 400 mg per serving) to help keep sodium levels in check.
