Don’t forget that your slow cooker is your friend when you have guests, especially during the holidays. It relieves that last-minute pressure as you’re putting the food on the table. And you won’t need to jam your oven so full if you let your cooker be your helper.
Beef Burgundy has become a holiday staple for me. My daughters grew up with this as part of our Christmas feast each year, and now our son-in-law requests it whenever I ask him what he’s hungry for! It is a recipe that has rich, complex flavors, but is simple to make. It also has a beautiful presentation.
We made this recipe recently for one of our classes at The Good Cooking Store and wanted to share it with you. Try this when you’re having guests, and you’ll find you can spend more time visiting. And your friends will love the food.
Fix-It and Forget-It Christmas Cookbook, page 91
Makes 6 servings
Ideal Slow Cooker Size: 3- to 4- qt.
Prep Time: 30 minutes
Cooking Time: 3¼-4¼ hours
2 slices bacon, cut in squares
2 lbs. sirloin tip, or round, steak, cubed
¼ cup flour
½ tsp. salt
¼ tsp. seasoning salt
¼ tsp. dried marjoram
¼ tsp. dried thyme
¼ tsp. pepper
1 garlic clove, minced
1 beef bouillon cube, crushed
1 cup burgundy wine
¼ lb. fresh mushrooms, sliced
1-1 ½ cups ketchup
2 Tbsp. cornstarch, optional
2 Tbsp. cold water, optional
1. Cook bacon in skillet until crisp and browned. Remove bacon, reserving drippings.
2. Coat beef with flour and brown on all sides in bacon drippings. (Don’t crowd the skillet so the beef browns rather than steams.)
3. Combine steak, bacon drippings, bacon, seasonings and herbs, garlic, bouillon, and wine in slow cooker.
4. Cover. Cook on Low 4 hours (or 3 hours, if you’ve browned the beef well in Step 2), or until beef is just tender.
5. Stir in mushrooms and ketchup.
6. Dissolve cornstarch in water in a small bowl. Stir into slow cooker – if sauce is not as thick as you wish.
7. Cover. Cook on High 15 minutes, until sauce thickens.
Serve over noodles or rice.