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Beef Burgundy
Ingredients
- ¼ cup flour
- 2 tablespoons cornstarch, divided
- 1 teaspoon Montreal steak seasoning
- 1 ½ pounds beef for stew
- large zip-top bag
- 2 tablespoons olive oil
- 1 medium onion
- 1 cup Burgundy wine
- 1 tablespoon roasted garlic
- 4 ounces sliced baby portabella mushrooms (½ package)
- 2 bay leaves
- 1 cup beef broth
- 1 teaspoon browning sauce
- ¼ cup water
Steps
- Preheat slow-cooker on high. Preheat large sauté pan on medium-high for 2-3 minutes.
- Combine flour, 1 tablespoon cornstarch and steak seasoning in zip-top bag; shake to mix. Add stew meat; seal tightly and shake to coat.
- Place olive oil in pan and swirl to coat. Add beef and flour mixture. Cook 5-7 minutes, turning often to brown meat on all sides.
- Wash and peel onion. Slice in half and dice into ½-inch pieces (about 1 cup). Add to pan.
- Pour wine slowly into pan with meat and stir to loosen meat drippings. (Caution should be taken when using a gas stove. Add the wine slowly to avoid flare-ups).
- Stir in garlic, mushrooms, bay leaves, beef broth, and browning sauce. Bring to boil.
- Place 1 tablespoon cornstarch and water in small mixing bowl. Mix together until creamy. Pour mixture into meat mixture and stir until sauce thickens.
- Pour stew into slow cooker, reduce heat to low and simmer 8-10 hours.
- Remove and discard bay leaves before serving.
Green Beans Amandine
Ingredients
- 1 (16-ounce) bag frozen green beans
- 1 tablespoon butter
- ½ teaspoon seasoned salt
- ¼ cup sliced almonds
Steps
- Place beans in microwave-safe bowl, cover and microwave on defrost for 5 minutes.
- Preheat large sauté pan on high for 1-2 minutes.
- Melt butter in pan with seasoned salt.
- Add sliced almonds and sauté until toasted and brown, approximately 2-3 minutes.
- Drain beans and add to pan. Cook for an additional 8 minutes, stirring frequently. Serve.