Mock Beef Burgundy

Serves: 4
Total Calories: 112


2 pounds beef stew meat lean, cut in 1-inch pieces
1/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon thyme dried, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 carrots cut in 1/2 -inch slices
1 cup onion chopped
1/2 pound mushrooms cut in half
1/2 cup water boiling
2 teaspoons beef bouillon
1 vegetable bouillon cube, broth
1 cup cranberry juice
1/2 bay leaf large
white rice Hot cooked


Place meat in a slow cooker. Sprinkle with flour, salt, thyme, pepper and garlic powder. Toss to coat meat. Add carrots, onion and mushrooms.

In a small bowl, stir water, beef bouillon granules and vegetable bouillon until bouillon is dissolved. Pour over vegetables. Add cranberry juice. Tuck bay leaf into center. Do not stir. Cover and cook at low heat for 8 to 10 hours or at high heat for 4 to 5 hours or until meat and vegetables are tender. Remove bay leaf before serving with rice.

Nutritional Facts:

Serves: 4
Total Calories: 112
Calories from Fat: 2

This Mock Beef Burgundy recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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