My sister and I love cooking and I have to say we cook almost ever day. We like to try out different cooking oils, vinegars, wines to see how we can improve the dishes we ready make. I was sent over two cooking wines to try out and I must say I did enjoy the different flavors they gave my food.
We made Beef Burgundy in are slow-cooker with Holland House Cooking Wines. I find this recipe online and it turned out really delicious and flavorful so I thought I would share with you guys what we put in the cooking pot.
1 pound beef, 1-inch cubes
½ teaspoon rosemary, chopped
2 cloves garlic, minced
4 tablespoons flour
1 cup Holland House Red Cooking Wine
1 cup beef stock
1 cup carrots, 1/2-inch coins
1 cup button mushrooms, sliced
½ cup pearl onions, frozen
In a large saucepan cook your diced bacon the way you like and remove the bacon and reserve. Then you are going to add your beef to the pan and cook until it’s brown on all sides. Add the garlic and rosemary and saute for 1 minute. Sprinkle with flour and cook until toasted. Stir in any cooking wine we pick Holland House red wine and add stock. You are going to bring the two to a boil and then transfer all to your crockpot but don’t add the parsley. Turn crockpot to high for about 5-6 hours by then the beef should be so tender. Remove the lid and keep the heat on for 40 -60 minutes. By then your sauce should thicken up. You do not have to add baby potatoes but we did and it came out so good. You can add or take out whatever you would like to make Beef Burgundy.
**Disclosure: I received product(s) for free in exchange for an honest review, which may differ from yours. Regardless, I only recommend products or services I used personally, and believe will be good for my readers**
