Mattson Family Beef Burgundy
(FW Star Telegram)

4 slices bacon
1 1/2 lbs of lean stew meat
1/4 cup onion, chopped
4 oz. sliced mushrooms, fresh
1/2 tsp Italian seasoning
1/4 tsp parsley
1 bay leaf
2 1/2 T flour
1 cup beef broth
1 cup burgundy red wine
cooked noodles

Saute bacon. Cool then crumble into large casserole (or crock pot). Brown the beef in the bacon fat. Place beef in casserole. Top with onion, mushrooms, seasoning, parsley and bay leaf. Add olive oil to skillet if ncessary to bring the remaining fat to 3 T. Add flour and brown. Add beef broth and wine. Bring to a boil and simmer until slightly thickened. Pour over meat etc.
Bake covered at 325 for 2-3 hours. Remove bay leaf and serve over noodles.

I wanted to share a new favorite recipe, my whole family loves it and the best part it takes about 5 min. to make. I serve it over the Carb-Nada pasta and make a salad to go with it.

Slow-cooker Burgundy Beef Tips
2lb. stew meat - already cut up
1 pkg. sliced baby Portobello mushrooms
1 (10 3/4 oz) can cream of mushroom soup (I use the reduced fat one)
1/2 c. dry red wine
1 envelope dry onion soup mix
1/4 t. pepper

Stir all ingredients together and put in crock pot, cook on high for 4 hours. Stir it occasionally. Enjoy!!

I've also added carrots, baby onions or celery to it.

Christine