[DRAFT]
Save Recipe Print
Beef Burgundy - Red Cooking Wine
Total:
6 hr 20 min
Prep:
10 min
Inactive:
6 hr
Cook:
10 min
Yield:
4 Servings
Total:
6 hr 20 min
Prep:
10 min
Inactive:
6 hr
Cook:
10 min
Yield:
4 Servings

Ingredients

Directions

In a large saucepan, cook the bacon until crisp. Remove the bacon bits and reserve. Add the beef and cook until browned on all sides. Add the garlic and rosemary and saute for 1 minute. Sprinkle with flour and cook until toasted. Stir in the cooking wine and stock; bring to a boil. Transfer to crockpot with the remaining ingredients except parsley. Turn crockpot to high and cook for 6 hours, until the beef is tender. Remove lid and heat for 30 to 60 minutes to thicken the sauce. If you ever have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6-hour step and bring the liquid to a simmer and cook until thick.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Red Wine Braised Beef and Pasta Gratin

Recipe courtesy of Bobby Flay

Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories