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Company Beef

  Onion 1 Medium, thinly sliced
  Butter 1⁄4 Cup (4 tbs)
  Stewing beef 1 1⁄2 Pound, cut into 1.5 inch cubes
  Bay leaf 1
  Dried currants 1 Tablespoon
  Tomato paste 3 Tablespoon
  Red burgundy wine 1⁄4 Cup (4 tbs)
  Wine vinegar 1 Tablespoon
  Brown sugar 1 Tablespoon
  Garlic powder 1 Dash
  Cinnamon 1⁄8 Teaspoon
  Cumin 1⁄8 Teaspoon
  Ground cloves 1 Dash
  Monterey jack cheese 1⁄4 Pound (Should Be Either Diced Or Grated)
  Walnuts 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

In skillet, saute onion in butter until limp.
Season beef with salt and pepper; add to skillet and stir to coat beef with onion and butter.
Place in crock pot.
Stir together remaining ingredients except cheese and walnuts and add to beef.
Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 5 hours).
Stir to blend.
Sprinkle with diced or grated cheese and walnuts and cook on low setting for an additional 15 minutes.

Recipe Summary

Side Dish
Crock Pot

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