Beef Bourguignon

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  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons flour
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 8 ounces medium mushrooms, each cut in half
  • 1 cup baby carrots
  • 1 (14 1/2-ounce) can beef broth
  • 1 cup Burgundy wine
  • 2 tablespoons tomato paste
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • Hot cooked noodles or rice


Toss beef cubes in flour to coat well. Heat oil in 12-inch skillet over medium-high heat. In hot oil, brown beef cubes until well browned on all sides, stirring frequently. Remove meat to 4-quart crockery cooker. Add onion, garlic, mushrooms, carrots, beef broth, wine, tomato paste, TABASCO® Sauce and salt. Stir to mix well.

Cover. Cook on high-heat setting for 4 to 5 hours or low-heat setting for 8 to 10 hours, or until meat is tender, stirring occasionally.

Serve over hot cooked noodles or rice, if desired.

Makes 8 servings.

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