This is my mother's tried and true recipe, and my husband's personal favorite. This makes a good hearty winter meal. This tastes best served over couscous, as the couscous sops up the delicious sauce.
3 packages beef stew cubes, dredged in seasoned flour
1/4 cup extra-virgin olive oil
3 large sweet onions, sliced
1 package sliced mushrooms
5 sprigs fresh Thyme, leaves removed and stems discarded
1 bay leaf
Salt and freshly ground pepper to taste, and of course:
1/2 jug Burgundy wine
Heat olive oil in a skillet, and cook stew meat until lightly browned. Add to slow cooker. Add remaining ingredients to slow cooker and cook on low heat for about 6-7 hours, adding more wine if necessary. If you prefer, add a beef boullion cube or two. When ready to serve, you may thicken the sauce with a little cornstarch or arrowroot mixed with warm water. Stir until sauce thickens.
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