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Crockpot Beef Burgundy

Today is Freezer Food Friday.

Freezer Food Friday

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Crockpot Beef Burgundy

By Lori Gysel and Gerry Kentner

• 3 tbsp tomato paste
• 3 cups dry red wine
• 3 cups beef broth
• 16 oz cubed steak or beef roast or stewing beef
• 2 medium cooking onions, sliced or 2 cups pearl onions
• 1 can (10 oz) whole button mushrooms
• 1 bay leaf
• 1/4 cup gravy thickener (bisto) mixed with 1/4 cup cold water
• salt and pepper to taste

Blend tomato paste, beef broth and wine in the crockpot. Add beef, onions, mushrooms and bay leaf. Cook on low for seven hours. Mix gravy thickener with water and add to crockpot. Continue cooking for one more hour. Taste and season. Serve with rice or mashed potatoes. Serves four.

This is an excellent dish to make in advance and freeze – if you are the kind of person who prepares meals and puts them in the freezer. It also is a great dish for making a large batch and reheating during the week, as it just gets better with more cooking time.

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