A delightful and easy-to-make beef and mushroom dish with a rich Burgundy wine sauce, perfect for a comforting dinner.
Prepare the ingredients by chopping the onion, slicing the mushrooms, and mincing the garlic.
Use fresh mushrooms for the best flavor and texture.
Place the beef, onion, mushrooms, and garlic into the slow cooker.
Layer the ingredients evenly for uniform cooking.
Add the tomato paste, Burgundy wine, beef broth, thyme, and bay leaf to the slow cooker.
Mix the liquids before pouring them in for even seasoning.
Cover and cook on low for 8-10 hours or on high for 5-6 hours.
Avoid opening the lid during cooking to maintain the temperature.
Serve the beef and mushroom Burgundy over rice, pasta, or mashed potatoes.
Garnish with fresh parsley for added color and flavor.
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