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Slow Cooker Beef Burgundy

3 lbs. stew meat, cut into 1 inch pieces
1 large onion, sliced
1 Tbsp. minced garlic
1 Tbsp. The Spice Hunter Parsley Leaves or 100% Organic Parsley Leaves
2 The Spice Hunter Mediterranean Bay Leaves
1 (14 oz.) can beef broth
2 cups Burgundy, or other red wine
1 pound white button mushrooms, halved
Salt and pepper to taste

Combine all ingredients in slow cooker. Cover and cook on high for 4 hours or low for 8 hours. Thicken sauce if desired before serving. Slow cookers vary; cooking times are approximate.