Slow Cooker Beef Burgundy

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 tbsp or 8g

• Red wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ½ tsp or 3g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 large or 72g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

Directions

1. Heat olive oil in a medium sauté pan over medium-high heat. Add beef cubes and cook for 5-6 minutes, stirring occasionally, until browned on the outside.
2. Sprinkle flour over the beef and mix until all pieces are lightly coated.
3. In a slow cooker, whisk together red wine, tomato paste, minced garlic, salt, thyme, and black pepper.
4. Add the browned beef, onion, carrots, and mushrooms to the slow cooker, stirring to combine with the wine mixture.
5. Cook on high for 3-4 hours or on low for 6-7 hours.
6. Serve and enjoy.

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