This is one of those “it’s getting cold out” dishes. You throw all of the ingredients in your crockpot and when you walk through your front door eight hours later, your house smells oh-so-wonderful.
It’s hearty; it’s healthy. It’s heart-healthy (see what I did there?). It’s comfort food really, but without all the calories. And it’s wildly easy to throw together on your way out the door. Who doesn’t enjoy a simple, but delicious recipe in their recipe box?
Don’t be intimidated by the seemingly long list of ingredients. There’s just a lot of spices! That’s what makes the flavor so full though!
- 2 pounds lean beef stew meat
- 6 tbsp. all-purpose flour
- 1 1/4 cups of sliced carrots (I like thinner slices, but it’s personal preference)
- 12 ounces of frozen pearl onions, thawed
- 1/2 onion cut into thin wedges (I used vidalia)
- 8 ounces of mushrooms (I used baby bellas)
- 2 garlic cloves, minced
- 3/4 cup, fat-free, lower-sodium beef broth
- 1/2 cup Chianti wine ( hint – the dry red wine tastes fantastic with dinner as well as in it 🙂 )
- 1/4 cup tomato paste
- 1 1/2 tsp. salt
- 1/2 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1/2 tsp. freshly ground pepper
- Package of egg noodles
- Place beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrots, pearl onions, onion wedges, mushrooms, and garlic in your crockpot
- In a medium bowl, combine beef broth, Chianti wine, tomato paste, salt, rosemary, thyme and ground pepper. Pour over beef and vegetables. Cover and cook on Low for 8 hours
- Cook egg noodles according to package directions. Serve beef burgundy over noodles. Enjoy!