I didn’t really start cooking much until I was 21. I wasted a lot of time in my high school years holed up in my room, wrapped up in petty teenage girl drama, miserably angry at how “hard” and “complicated” everything was, and worst of all– shutting out my family.
It’s so unfortunate that only age can bring the realization of how precious that time really was, and how even though you’re all together again at times, its never just the same. Quite often I wish I could go back and spend time with my mom in the kitchen and make dinner with her, or watch TV with my dad, or play trains with my little brother.
As I got older and got nearer to leaving the protected bubble-like world of college, I started to get the urge to cook. I’m fairly sure that a lot of this had to to with the person that I was dating–I wanted to make sure that he knew I brought a lot to the table (literally). I called my mom one afternoon,
“Mom, what is that thing that you make in the slow cooker, with the beef and the mushrooms that goes over noodles?”
So I made beef burgundy for my future husband for the first time, and it became one of his top 5 dishes. I have to watch him like a hawk during the last few hours of cooking- he is a huge mushroom-stealing thief.
Just a fun little tidbit- I asked him when I made this how many “glasses of milk” this earned. He answered,
“I’ve got to keep you striving for more!”
Want more recipes like Beef Burgundy?
- 2 cans Cream of Mushroom Soup
- 1 pkg Lipton Onion Soup Mix
- 3 bottles canned whole mushrooms drained
- 1 cup dry red wine
- 3 lb. cubed stew beef
- Combine all ingredients in the crock pot and cook on LOW for 8-11 hours. Serve with cooked egg noodles.
Note: If you want to mix this up the night before in the slow cooker insert so all you have to do it start it on your way out in the morning, don’t add the wine until the morning. The beef will just taste like red wine. Although… not the worst problem either!
(But really- don’t.)