Faith Middleton's Food Schmooze: Beef Burgundy & The Olde Burnside Brewing Co.

Slow Beef Burgundy

Serves 6 to 10

2 pounds boneless beef top round steak, cut about 1-inch thick

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon freshly ground black pepper 1½ pounds waxy potatoes, such as Red Bliss or Yukon gold, peeled and cut into 1-inch pieces

1 package (14 ounces) frozen petite whole onions, thawed

1 pound carrots, peeled and cut into ¾-inch pieces

1 cup sliced fresh cremini mushrooms

1 teaspoon dried thyme leaves

1 cup dry red wine

3 cups frozen haricots verts or green beans, thawed and halved crosswise

3 tablespoons chopped fresh flat-leaf parsley

5 to 6 slices of bacon, cooked until crisp and crumbled

1. Trim all excess fat from the beef.  Cut the meat into 1-inch cubes.
2. In a 6-quart electric slow cooker, combine the beef cubes, flour, and salt and pepper.   Toss to coat the pieces of meat evenly.  Add the potatoes, onions, carrots, mushrooms, and thyme.  Mix well. Pour in the wine
3. Cover and cook on the low heat setting for 6 to 8 hours. Stirring once halfway through the cooking time, if possible, until the beef and vegetables are tender.
4. Stir in the haricots verts, cover, and cook on low for 20 to 30 minutes longer.  Serve hot, garnished with a sprinkling of parsley and crumbled bacon.

We doubled the salt in this recipe, and for some extra spice, we used red pepper flakes.

Recipe from Slow & Easy Fast-Fix Recipes for Your Electric Slow Cooker by Natalie Haughton.

Olde Burnside Brewing Co. beers we tried:

• Penny Weiz Ale
• Father Christmas Highland Ale
• Amazing Grace