Sunday, January 4, 2009

Crock Pot French Beef Burgundy

1/4 C flour
1/2 tsp salt
2 lbs boneless beef chuck, cut into 1 -inch cubes
1/2 tsp pepper
1Tbs olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 C fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1 C burgundy wine
1/2 C beef broth

Combine the flour, salt and black pepper. Dredge the beef in the flour mixture and brown in the olive oil in a skillet. Place beef and remaining ingredients in the Crock Pot and mix to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.

on 4shared

These cards were made with digital graphics courtesy of
Miki Ferkul-Microferk Designs at Scrapbook Elements

Thanks Miki!!

PS: Here is mine...

and look what I did!
Luckily someone gave me theirs!