Beef Burgundy with Sour Cream Spuds

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  • 10 min prep time
  • 10 hr 10 min total time
  • 12 ingredients
  • 6 servings

Ingredients

1
beef chuck roast (3 lb), cut into 1 1/2-inch pieces
2
packages (4 oz each) fresh gourmet mushroom blend
3
cloves garlic, finely chopped
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1
cup dry red wine
1/4
cup all-purpose flour
1
tablespoon chopped fresh rosemary leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1
bag (24 oz) refrigerated mashed potatoes with skins
1/3
cup sour cream
Fresh rosemary sprigs, if desired

Directions

  1. 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix beef, mushrooms and garlic. In medium bowl, mix broth, wine, flour, chopped rosemary, salt and pepper with wire whisk until blended. Pour over beef mixture.
  2. 2 Cover; cook on Low heat setting 10 hours or until beef is tender and sauce is thickened.
  3. 3 Heat mashed potatoes as directed on package; stir in sour cream. Serve beef with mashed potatoes. Garnish with rosemary sprigs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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