This is a perfect, no fuss, winter dish!
1 Lb. Stew meat, or any preferred beef, cut into 1" cubes
1 c. +/- red wine (I use Merlot)
1 can beef gravy (I've also used cream of chicken soup... very yummy!)
1 med. onion, sliced thin
3 garlic cloves, minced (or 1 tsp. minced garlic from a jar)
1 tsp. Allspice
1 tsp. Parsley flakes
1 large Bay Leaf
Salt & Pepper (as always, I use a generous amount)
Mix everything together in a slow cooker. Cook on low for 8 - 10 hours.
Serve over creamy mashed potatoes with a side of crisp sugarsnap peas.
Many people like their Beef Burgundy with mushrooms. Unfortunately, my family won't go near them. If you love mushrooms, like I do, substitute the can of beef gravy with a can of cream of mushroom soup and add a can of sliced mushrooms. Or better yet, add a cup of your favorite fresh mushroom.