Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker beef burgundy with root vegetables and wine for winter
- Easy to Prepare: This recipe is incredibly simple to make, with just a few minutes of prep time required before letting the slow cooker do the rest of the work.
- Hearty and Comforting: The combination of tender beef, root vegetables, and rich red wine makes for a truly comforting and satisfying meal.
- Perfect for Special Occasions: This recipe is elegant enough to serve at a dinner party or special occasion, but also easy enough to make for a weeknight dinner.
- Make-Ahead Friendly: The stew can be prepared ahead of time and refrigerated or frozen for later use, making it a great option for meal prep or planning ahead.
- Customizable: Feel free to add or substitute your favorite vegetables or spices to make the recipe your own.
- Slow Cooker Convenience: The slow cooker does all the work, allowing you to come home to a hot, ready-to-eat meal.
- Flavorful and Aromatic: The long, slow cooking time allows the flavors to meld together and the aromas to fill the house, making your mouth water in anticipation.
- Budget-Friendly: This recipe is relatively inexpensive to make, especially when compared to other beef dishes or restaurant meals.
Ingredient Breakdown
The key ingredients in this recipe are the beef, root vegetables, red wine, and beef broth. The beef should be cut into bite-sized pieces and browned before adding to the slow cooker to create a rich, caramelized crust. The root vegetables, such as carrots, potatoes, and onions, add natural sweetness and texture to the dish. The red wine and beef broth provide a deep, savory flavor that complements the beef and vegetables perfectly. When selecting these ingredients, choose the freshest and highest-quality options available to ensure the best flavor and texture.
How to Make slow cooker beef burgundy with root vegetables and wine for winter
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
In the same skillet, reduce the heat to medium and add another tablespoon of oil. Add the sliced onions and cook until they're softened and translucent, about 5 minutes.
Add the minced garlic and chopped thyme to the skillet and cook for an additional minute, until fragrant.
Add the red wine and beef broth to the skillet, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
Add the browned beef, sautéed onions, garlic, thyme, red wine mixture, and root vegetables to the slow cooker. Season with salt and pepper to taste.
Cover the slow cooker and cook on low for 8-10 hours, or until the beef is tender and the vegetables are cooked through.
Tips for Perfect Results
Choose the freshest and highest-quality ingredients available to ensure the best flavor and texture.
Take the time to properly brown the beef, as this will create a rich, caramelized crust that adds depth to the dish.
Make sure to check the vegetables for tenderness and remove them from the slow cooker when they're cooked through to prevent overcooking.
Let the stew rest for at least 30 minutes before serving to allow the flavors to meld together and the meat to relax.
Feel free to add or substitute your favorite spices and herbs to make the recipe your own.
The stew can be prepared ahead of time and refrigerated or frozen for later use, making it a great option for meal prep or planning ahead.
Choose a cut of beef that's suitable for slow cooking, such as chuck or round, and make sure to cut it into bite-sized pieces for even cooking.
Season the stew with salt and pepper to taste, and adjust the seasoning as needed before serving.
Common Mistakes to Avoid
-
Overcooking the Beef:
Fix: Make sure to check the beef for tenderness and remove it from the slow cooker when it's cooked through to prevent overcooking.
-
Not Browning the Beef Properly:
Fix: Take the time to properly brown the beef, as this will create a rich, caramelized crust that adds depth to the dish.
-
Using Low-Quality Ingredients:
Fix: Choose the freshest and highest-quality ingredients available to ensure the best flavor and texture.
-
Not Letting it Rest:
Fix: Let the stew rest for at least 30 minutes before serving to allow the flavors to meld together and the meat to relax.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different root vegetables, such as parsnips or turnips, to add some variety to the stew.
Try using different cuts of beef, such as short ribs or brisket, for a unique texture and flavor.
Add some diced potatoes and carrots to make the stew more hearty and filling.
Add some sliced or whole mushrooms to the stew for added flavor and texture.
Experiment with different types of wine, such as Merlot or Cabernet Sauvignon, to change the flavor profile of the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be refrigerated for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, make sure to stir occasionally to prevent scorching.
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.
What type of beef is best for this recipe?
The best type of beef for this recipe is a cut that's suitable for slow cooking, such as chuck or round. These cuts are tough and chewy, but become tender and fall-apart after slow cooking.
Can I use a different type of wine?
Yes, you can use a different type of wine for this recipe. However, keep in mind that the flavor profile of the stew will change depending on the type of wine used. For example, a Merlot or Cabernet Sauvignon will give the stew a slightly sweeter flavor, while a Pinot Noir will give it a lighter, more delicate flavor.
How do I prevent the stew from becoming too thick?
To prevent the stew from becoming too thick, you can add a little bit of water or broth to thin it out. You can also reduce the amount of flour used to thicken the stew, or omit it altogether if you prefer a thinner consistency.
Can I serve this stew with something other than bread?
Yes, you can serve this stew with something other than bread. Some options include mashed potatoes, roasted vegetables, or even a side salad. The key is to find a side dish that complements the flavors of the stew without overpowering it.
How do I reheat the stew without overcooking it?
To reheat the stew without overcooking it, you can reheat it in the microwave or on the stovetop over low heat. Stir the stew occasionally to prevent scorching, and check the temperature to make sure it reaches 165°F (74°C) before serving.
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 simmer over low heat for 2-3 hours, or until the beef is tender and the stew has thickened.
How do I store leftovers?
To store leftovers, let the stew cool to room temperature, then transfer it to an airtight container and refrigerate or freeze it. When reheating, make sure to stir occasionally to prevent scorching, and check the temperature to make sure it reaches 165°F (74°C) before serving.
slow cooker beef burgundy with root vegetables and wine for winter
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
Instructions
- Step 1: Brown the Beef. Heat 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.
- Step 2: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Add the Garlic and Cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add the Carrots and Potatoes. Add the chopped carrots and potatoes to the skillet and cook for 5 minutes, until they start to soften.
- Step 5: Add the Wine, Broth, and Tomato Paste. Add the red wine, beef broth, and tomato paste to the skillet. Stir to combine and bring to a boil.
- Step 6: Add the Beef and Seasonings. Add the browned beef, thyme, salt, and pepper to the skillet. Stir to combine.
- Step 7: Transfer to the Slow Cooker. Transfer the mixture to a slow cooker and cook on low for 8 hours.
- Step 8: Serve and Enjoy. Serve the beef burgundy hot, garnished with fresh thyme and crusty bread on the side.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the pot, then add the remaining ingredients and simmer or bake until the beef is tender.
- If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the slow cooker 30 minutes before serving.
- You can serve this recipe with crusty bread, mashed potatoes, or egg noodles.
- To make this recipe ahead of time, brown the beef and cook the vegetables, then refrigerate or freeze until ready to cook. Simply add the remaining ingredients and cook in the slow cooker or on the stovetop.
