|Photo by Taste of Home|
I wanted to use the slow cooker to free up more of my day, and in looking through a December back issue of Country Woman magazine (the same one where I found all those great cookie recipes I've been posting about in Mrs. T's Christmas Kitchen), I saw a recipe that looked promising. It's called Burgundy Beef, which may explain why I hadn't noticed it before. In looking over the recipe, I found it called for very little burgundy (a quarter cup) and also noted that beef broth could be substituted. Usually when a recipe calls for red wine, I use cranberry juice instead, so that's what I decided to do. I didn't have any mushrooms on hand, but decided to substitute sliced onions. I also didn't want to serve the dish over noodles, so I peeled and quartered 5 or 6 small potatoes and added them to the cooker with everything else.
This turned out really well and the gravy had fantastic flavor. Mr. T says we must have this again when we find a small beef pot roast in the reduced meat selection. Your family might enjoy it too -- it's a hearty, comforting meal on a cold winter day.