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Why You'll Love This Savory Slow Cooker Beef Burgundy with Root Vegetables and Wine
- Rich and Hearty Flavor: The combination of slow-cooked beef, mushrooms, and root vegetables in a full-bodied red wine broth creates a depth of flavor that is simply unparalleled.
- Easy to Make: Despite its complex flavors, this recipe is surprisingly easy to prepare. Simply brown the beef, sauté the vegetables, and let the slow cooker do the rest.
- Perfect for Special Occasions: Whether you're hosting a dinner party or simply want to treat your family to a special meal, this recipe is sure to impress.
- Customizable: Feel free to add your own favorite root vegetables or experiment with different types of wine to make this recipe your own.
- Make-Ahead Friendly: This recipe can be prepared up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- Slow Cooker Friendly: The slow cooker is the perfect vessel for this recipe, allowing the flavors to meld together slowly and evenly.
- Freezer Friendly: This recipe can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Nourishing and Comforting: This recipe is the perfect remedy for a cold winter's night, providing a nourishing and comforting meal that will leave you feeling warm and satisfied.
Ingredient Breakdown
The key ingredients in this recipe are the beef, mushrooms, root vegetables, and red wine. The beef should be a tougher cut, such as chuck or short ribs, as it will become tender and fall-apart during the slow cooking process. The mushrooms should be a variety that holds its shape well, such as cremini or shiitake. The root vegetables can be any combination of carrots, parsnips, and celery, and should be cut into large chunks to prevent them from becoming too soft during cooking. Finally, the red wine should be a full-bodied variety, such as Burgundy or Côtes du Rhône, as it will provide the depth of flavor that this recipe is known for.
How to Make Savory Slow Cooker Beef Burgundy with Root Vegetables and Wine
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Add the sliced onions to the skillet and cook until they are softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the sliced mushrooms to the skillet and cook until they are softened and fragrant, about 5 minutes. Add the red wine and cook until it is almost completely reduced, stirring to scrape up any browned bits from the bottom of the skillet.
Add the browned beef, sautéed vegetables, and cooked mushrooms to the slow cooker. Add the beef broth, tomato paste, and dried thyme, and stir to combine.
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh thyme and crusty bread on the side.
Tips for Perfect Results
The quality of the ingredients will greatly impact the flavor of the final dish. Choose a good cut of beef, fresh vegetables, and a full-bodied red wine for the best results.
Browning the beef is an important step in developing the flavor of the dish. Make sure to cook the beef until it is nicely browned on all sides, as this will add depth and richness to the final stew.
The vegetables should be cooked until they are tender, but still retain some of their texture. Overcooking the vegetables can make them mushy and unappetizing.
Letting the stew rest for 10-15 minutes before serving will allow the flavors to meld together and the meat to become even more tender. This will result in a more enjoyable and satisfying eating experience.
While a full-bodied red wine is traditional in Beef Burgundy, feel free to experiment with different types of wine to find the one that you enjoy the most. A good rule of thumb is to choose a wine that you would drink on its own, as this will ensure that the flavors are balanced and enjoyable.
Common Mistakes to Avoid
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Not Browning the Beef Properly:
Fix: Make sure to cook the beef until it is nicely browned on all sides, as this will add depth and richness to the final stew.
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Overcooking the Vegetables:
Fix: The vegetables should be cooked until they are tender, but still retain some of their texture. Overcooking the vegetables can make them mushy and unappetizing.
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Not Letting it Rest:
Fix: Letting the stew rest for 10-15 minutes before serving will allow the flavors to meld together and the meat to become even more tender.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the stew a spicy kick.
Experiment with different root vegetables, such as turnips or rutabaga, to add some variety to the stew.
Try using short ribs or lamb shanks instead of beef for a different twist on the recipe.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it should be refrigerated or frozen to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. It should be cooled to room temperature before refrigerating, and reheated to an internal temperature of 165°F before serving.
The stew can be frozen for up to 3 months. It should be cooled to room temperature before freezing, and reheated to an internal temperature of 165°F before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe can be frozen for up to 3 months. Simply cool it to room temperature, then transfer it to a freezer-safe container or bag. When you're ready to serve, simply thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F.
What type of wine is best to use in this recipe?
A full-bodied red wine is best to use in this recipe, such as Burgundy or Côtes du Rhône. The wine should be a good quality, as it will add depth and richness to the final stew.
Can I use different types of meat in this recipe?
Yes! You can use different types of meat in this recipe, such as short ribs or lamb shanks. Simply adjust the cooking time and liquid levels as needed to accommodate the different types of meat.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes! You can make this recipe in a Dutch oven instead of a slow cooker. Simply brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and cook on low heat for 2-3 hours, or until the meat is tender.
How do I serve this recipe?
This recipe is best served hot, garnished with fresh thyme and crusty bread on the side. You can also serve it with mashed potatoes, egg noodles, or other sides of your choice.
Savory Slow Cooker Beef Burgundy with Root Vegetables and Wine
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 cups frozen pearl onions
- 2 cups mushrooms, sliced
Instructions
- Step 1: Prepare the Ingredients. Chop the onion and garlic, and peel and chop the carrots and potatoes.
- Step 2: Brown the Beef. Heat the butter in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 3: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes.
- Step 4: Add the Garlic and Cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 5: Add the Wine and Broth. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine and bring to a boil.
- Step 6: Add the Beef and Vegetables. Add the browned beef, chopped carrots, and chopped potatoes to the slow cooker. Pour the wine and broth mixture over the top.
- Step 7: Cook the Stew. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Step 8: Add the Pearl Onions and Mushrooms. About 30 minutes before serving, add the frozen pearl onions and sliced mushrooms to the slow cooker. Stir to combine.
- Step 9: Serve and Enjoy. Serve the beef burgundy hot, garnished with fresh thyme and crusty bread on the side.
Recipe Notes
- To make this recipe ahead, cook the stew and let it cool, then refrigerate or freeze it for up to 3 days.
- To reheat, thaw the stew overnight in the refrigerator, then reheat it in the slow cooker or on the stovetop.
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Brown the beef and cook the vegetables in the Dutch oven, then add the wine and broth and simmer until the stew is cooked through.
- To serve, garnish with fresh thyme and crusty bread on the side. You can also serve with egg noodles or mashed potatoes.
- This recipe makes 6-8 servings. You can easily double or triple the recipe to feed a larger crowd.
- You can substitute other types of beef, such as chuck or round, for the stew meat. Just be sure to adjust the cooking time accordingly.
