Siri Daly's Slow-Cooker Beef Bourguignon

September 28, 2019


2 1/2 pounds beef stew meat, cut into 1-inch chunks, patted dry with a paper towel

1/4 cup all-purpose flour

1 teaspoon dried Italian seasoning

2 teaspoons kosher salt

1 1/2 teaspoons black pepper

3 tablespoons olive oil

2 cups dry red wine (such as Pinot Noir or Cabernet Sauvignon)

2 cups beef stock

1 tablespoon tomato paste

2 cups baby potatoes

2 cups baby carrots

One 12-ounce package frozen pearl onions

1 cup button mushrooms, halved

2 teaspoons chopped garlic

6 cups cooked egg noodles or rice (optional)

Chopped fresh parsley, for garnish


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