Beef Burgundy with Carrots



Beef Burgundy, or Boeuf Borguignon as it is known in France, is a fabulous French recipe that is simple to cook, but is packed with flavor. In my opinion, what the French do best in their cooking is having easy-to-cook meals that are absolutely delicious. Also, they’re great at coming up with dishes that you make ahead of time, so when guests come for dinner, you’re not still slaving away in the kitchen. The dish is hot, fresh, and delicious as soon as your company arrives. AND you have time to clean up your mess before hand, too. Brilliant!

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1/4 c flour
1/2 t salt
1/2 t pepper
2 lbs beef chuck, cut into 1″ cubes
2 T olive oil
1/2 fresh parsley, minced
3 garlic cloves
2 bay leaves
2 carrots, peeled and chopped
2 green onions, chopped
2 red potatoes, chopped
1 c cheep red wine
1/2 c beef broth


Combine the flour, salt and pepper in a bowl. Dredge the beef cubes in the mixture. In a skillet, over medium heat, heat the oil. Sear the beef until it’s browned on the exterior (don’t cook it all the way through; all you want is a nice sear to keep the juice inside the meat.) Place the beef and remaining ingredients into a crock pot or slow cooker, and mix. Cover, and cook on low for 4-6 hours or on high for 2-3 hours.


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