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Burgundy Beef Stew
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2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 (8.00 ounces) can tomato sauce
1/2 cup Burgundy wine
2 cups cooked beef (cubed or diced)
1 (16.00 ounces) can sliced carrots
1 tablespoon dried onion flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/8 teaspoon cinnamon
hot cooked noodles
In a saucepan melt butter; blend in flour and stir until smooth. Stir in tomato sauce and wine; cook and stir until bubbly. Transfer to crockpot; stir in beef and remaining ingredients EXCEPT noodles.
Cover and cook on low 4-6 hours. Serve over hot cooked noodles.
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