Crock Pot Beef Burgundy Recipe

Marinate the beef in the wine in a bowl in the fridge for 3 hours. (You don’t have to do this step, but it makes the beef so much more flavorful and tender, really.)

Remove meat from bowl and save and set aside marinade.

Coat beef cubes in flour and set aside.

Cook chopped bacon in a saute pan and remove once crisp. Brown the beef in the bacon juices then remove and place in your slow cooker.

Add celery and mushrooms to the same pan, saute a few minutes, then add reserved wine, garlic, salt, pepper, marjoram, thyme. Bring wine and veggies to a boil and cook for about a minute then pour over the meat in the crock pot.

Cover and cook on low 6-8 hours.

Top with crispy bacon and chopped parsley. Serve over brown rice or pasta! Make some yummy whole wheat popovers and your family will be praising you to no end!

Calories: 237, Fat: 11g, Fiber: 0, Carbs: 2g, Protein: 25g, Points+: 8