One of the first recipes I posted on the blog was one for a slow cooker version of Beef Burgundy. In fact, it became a very popular post as it gave my secret to ensure my slow cooker prep from the night before was not forgotten the next morning when it was time to start the cooking.
This version does it the old-fashioned way, in a big ole pot.
The flavors are so rich in this dish and served over Amish noodles, it was fantastic.
Make sure you never cook with a wine that you wouldn’t drink directly.
I used pre-cooked bacon, so this was doing just a little browning up.
I did add a little oil as the pre-cooked bacon yielded little grease.
Adding the veggies.
And the wine.
Putting the meat back in and the spices.
Finally the mushrooms.
So tasty. The meat melted in my…
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