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Beef Burgundy

1/4 cup butter

1 lb Grass-finished Beef Stew Meat

5 Carrot, scraped and chopped

5 Celery stalks, chopped

1 lb Spain Farm Shiitake Mushrooms, sliced thin

2 Yellow Onions, chopped

3 to 4 Bay Leaves

1 bunch thyme or marjoram

1 cup red wine

2 cups beef broth

 

1.  Melt butter in a skillet over a moderate flame and brown the beef stew meat in the hot butter for about two minutes.

2.  Transfer the ste meat to a slowcooker and add reamaining ingredients.

3.  Cook on low for eight hours, then season as needed with unrefined sea salt and serve.  

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