Beef and Vegetables in Rich Burgundy Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Beef and Vegetables in Rich Burgundy Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/beef-and-vegetables-in-rich-burgundy-sauce-recipe.htm>  01 December 2008.

Beef and Vegetables in Rich Burgundy Sauce Photo
Beef and Vegetables in Rich Burgundy Sauce
Cook Time: 8-1/4 to 9-1/4 hours
Yield: Makes 6 to 8 servings
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Ingredients:
1
package (8 ounces) baby carrots

1
package (8 ounces) sliced mushrooms

1
medium green bell pepper, cut into thin strips

1
boneless beef chuck roast (2-1/2 pounds)

1
can (10-1/2 ounces) condensed golden mushroom soup, undiluted

1/4
cup dry red wine or beef broth

1
tablespoon Worcestershire sauce

1
package (1 ounce) dry onion soup mix

1/4
teaspoon black pepper

3
tablespoons cornstarch

2
tablespoons water

4
cups hot cooked noodles

Chopped fresh parsley (optional)



Preparation:
1.
Place carrots, mushrooms and bell pepper in slow cooker. Place roast on top of vegetables. Combine mushroom soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover; cook on LOW 8 to 10 hours.

2.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing.

3.
Blend cornstarch and water until smooth; stir into slow cooker. Cook, uncovered, 15 minutes or until thickened. Serve beef and vegetables with sauce over cooked noodles. Garnish with parsley, if desired.





This recipe appears in: Beef