Housewife Corner: Slow Cooker Beef Burgundy Stew
Slow Cooker Beef Burgundy
Savor the rich flavors of this Slow Cooker Beef Bourguignon, a comforting dish perfect for cozy evenings. Grass-fed beef chuck is seared to golden perfection, then slow-cooked with earthy mushrooms, carrots, celery, and a splash of red wine for deep flavor. Infused with thyme and sweetened with a touch of maple syrup, this stew simmers to tender perfection. Finished with crispy bacon and fresh parsley, it’s an easy yet elegant meal that brings a taste of French cuisine to your dinner table.
Very easy recipe to follow (vastly easier than Julia Child’s iconic version), and the results were fabulous! The recipe made enough for four; the two of us had it for dinner one night, then again, reheated and equally delicious, two nights later. It’s now on my Favorites List for weekend cooking. Highly recommend.
~Vince
Why We Love Slow Cooker Beef Burgundy
Traditional Beef Burgundy is a French beef stew full of hearty veggies, bacon, mushrooms, braised beef, and red wine. Our easy recipe is simple to prepare, involving pan-searing the beef to lock in the juices, sautéing the veggies, and then letting the slow cooker do the rest! Read on to discover how to get amazing slow-simmered flavors and why my secret ingredient is key to the best flavor!
Ingredients For Crockpot Beef Bourguignon
- Beef Chuck: Use a well-marbled cut like chuck for rich broth and silky texture.
- Onion: A large, diced onion adds flavor.
- Mushrooms: Choose white or cremini mushrooms, brushed clean.
- Carrots: Peel and chop into pieces similar in size to other vegetables.
- Celery: Look for bright green stalks without blemishes.
- Roma Tomato: Helps thicken the sauce.
- Red Wine: Use a quality red Burgundy, like Pinot Noir.
- Beef Broth: Enhances the stew’s flavor.
- Maple Syrup: A secret ingredient balancing acidity.
- Cooking Oil: For searing.
- Unsalted Butter & Flour: For thickening the stew.
- Seasonings: Dry thyme, parsley, salt, and pepper.
- Bacon: Essential for flavor.
How To Make Beef Burgundy in a Slow Cooker
- Sear The Beef: Heat oil in a skillet and brown the beef on multiple sides. Transfer to slow cooker.
- Sauté The Vegetables: In the same skillet, sauté onion, mushrooms, and thyme until softened.
- Combine Ingredients: Transfer veggies to slow cooker, add wine, carrots, celery, tomato, broth, maple syrup, salt, and pepper. Stir well.
- Stir In The Beurre Manié: In the last hour of cooking, combine flour and butter, stir into the stew until dissolved.
FAQs For Beef Burgundy
Yes, they are the same dish named after the Burgundy region in France.
Beef Burgundy includes mushrooms, bacon, and red wine, while beef stew does not necessarily have these ingredients.
Red Burgundy wine, ideally from the Pinot Noir grape, is the best choice.
Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
Yes, allow it to cool completely before freezing in a ziplock bag for up to 3 months.
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