Crockpot Beef Burgundy
1 1/2 lb boneless chuck steak, cut into 1″ chunks
oil for browning
3/4 cup dry red wine
salt and pepper to taste
1/2 tsp paprika
1/2 tsp dried marjoram leaf
1 large onion, peeled and sliced
1/2 lb fresh mushrooms, chopped
1 large red (or yellow or orange) pepper, seeds removed, cut into strips
Brown the pieces of beef in a frying pan, then place the meat in the slow cooker. Drain the fat from the frying pan, pour in the wine, and stir into the brownings on the pan. Pour this over the meat. Sprinkle the meat with salt, pepper, paprika and marjoram, add the onions and peppers, and stir to mix. Cover the pot and cook on LOW 10-12 hours, or HIGH 4-5 hours. Serve with rice or noodles.
