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Beef Burgundy with Mushrooms

*10 Ing. or Fewer *Gluten-Free
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 5¼–6¼ hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
2–3-lb. boneless beef chuck roast, cut into 1½-inch pieces
1 cup chopped onions
2 cloves garlic
2 cups burgundy
¼–½ tsp. marjoram, according to your taste preference
½ lb. fresh mushrooms, sliced or canned and drained
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: This recipe is so easy to assemble, you may want to consider doubling the ingredients now and prepping 2 freezer-bag meals instead of just 1.
    Information for Freezer Bag:
    BEEF BURGUNDY WITH MUSHROOMS
    Makes 6 servings
    Cooking Time: 5¼–6¼ hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking:
    6-oz. can tomato paste
    dash sugar
    Serving Suggestion: Serve over cooked noodles, rice, or potatoes.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover and cook on Low 4½–5½ hours.
  5. Cover and continue cooking 30 more minutes.
  6. Stir in tomato paste and sugar. Cook another 10–15 minutes, uncovered, to allow the sauce to thicken.

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