French Beef Burgundy

Crock Pot Cookbook, p. 11

¼ cup flour

½ tsp. salt

2 lbs. boneless beef chuck, cut into 1-inch cubes

½ tsp. pepper

2 tbs. olive oil

1 onion, sliced

8 button mushrooms, sliced

½ cup fresh parsley, minced

3 cloves garlic, minced

2 bay leaves

1 cup burgundy wine

½ cup beef broth

They didn't have burgundy at Kessler's except in the scary large sizes, but this cheapy Pinot Noir worked just fine.

Combine the flour, salt and black pepper. Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet. 

I used almond flour to cut carbs.

Place the beef and remaining ingredients into a slow cooker and mix thoroughly to combine. 

It's cumbersome to combine all this stuff in the beginning, so you might want to go back and stir after it's been cooking for a while.

Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.

Et voila!

My Rating: 4/5 "This was a great beefy treat! The meat is incredibly tender and flavorful. I had to look up how to eat it, so I wanted to pass along that it's a stew so you should have it in a bowl by itself. But you can't go wrong with a nice Continental side dish!"