banner
Go Ask Mom

Go Ask Mom

Recipe: Slow cooker beef burgundy

Posted November 14, 2013

Slow cooker beef burgundy

Always on the look out for a new way to use my slow cooker, I landed on this recipe from this month's copy of Family Circle.

It's not my ideal slow cooker recipe as it does require some cooking before you actually put everything in the pot, but it was delicious. It's a great, hearty meal on these cool fall days.

Here's how it's  done: 

Beef Burgundy
Source: Family Circle

2 pounds beef chuck for stew cut in 1.5 to 2-inch chunks
5 T flour
1/2 tsp salt
1/2 tsp pepper
1 T unsalted butter
1 T canola oil
1 14.5 ounce can of low-sodium beef broth
4 large carrots, peeled and cut on the diagonal into 1/5-inch pieces. I just cut a bunch of baby carrots in half
1 10 ounce package of mushrooms halved or quartered
2 cloves of garlic, sliced
1 cup red wine
1 14.4 ounce bag of frozen pearl onions, thawed

Put the beef, 2 tablespoons flour and some salt and pepper in a resealable plastic bag. Shake it up until its evenly coated. Melt the butter and oil in a skillet and brown the beef for five minutes. I had to do this in a couple of batches. Put the browned beef in the slow cooker.

To your skillet, add one cup of the broth. Cook for a couple of minutes, stirring to get the bits off the bottom of the pan. Pour it into the slower cooker with the vegetables, red wine and remaining beef broth. Put the pearl onions on top. Cook on high for five hours or low for 6.5 hours. 

Remove the beef and vegetables from the cooker. Whisk 3 tablespoons of flour with 3 tablespoons of water in a small bowl. Pour the hot liquid from the cooker into a saucepan and whisk the flour mixture into it. Boil for about three minutes until its thickened and then stir it into the meat and veggies. Add more salt to taste.

Serve with mashed potatoes or noodles.

Yum! Next on my slower cooker list is the lentil soup from the same issue.

Go Ask Mom features recipes every Friday. Check WRAL.com's recipe database for more.

4 Comments

Please to add a comment.

Oldest First
View all
  • roadrider18 Nov 17, 2013

    If you desire a red wine gravy base, after searing all the meat, return meat to pan and lightly sift flour over the beef until meat coated on all sides. Over medium high heat, stir until meat coated flour is browned. Remove meat from pot. Add wine, bring to gentle boil, deglaze pan. Add broth and all other ingredients except mushrooms and onions. Cook as mentioned in previous post.

    This dish can be prepared forming flour gravy, but, not in the classic bistro beef burgundy tradition.

    Really want to boost flavor in classic French tradition...deglaze pan with Armagnac, a more acidic variation of Cognac. Of course, Cognac can be used. Both are considered principal deglazing liquids in classic French cooking and add tremendous depth to the finished dish.

  • roadrider18 Nov 17, 2013

    Pat dry beef (meat) with paper towels and braise (brown) on all sides to develop a crispy crust (do not burn). This takes longer than 5 minutes! Do in batches so not to crowd the beef. Do not sear wet/moist meat. It will burn.

    Don't have a slow cooker? Simply add an extra 1/2 cup of low sodium chicken stock to the recipe. After browning the meat, place ingredients (except mushrooms and onions) in a dutch oven and cook in 300'F oven for 60 minutes. After 60 minutes, add mushrooms and onions and cook for an additional 30 minutes.

    Best served with garlicky mashed potatoes. Gently simmer 1/2 cup Half n Half with 2T of butter and 5 smashed garlic cloves. Drain potatoes saving some water. Mash potatoes slowly adding Half n Half mixture. If more liquid is required, add small amounts of water potatoes boiled in to achieve desires mash potato consistency.

    Searing the meat and de-glazing the pan and adding to pot will immensely boost the overall flavor of this old bistro meal!

  • Right_Is_Right Nov 16, 2013

    You can make this without browning the beef first. Toss the beef in the seasoned flour, but then just put the meat in the slow cooker with everything else. Cook for 7 to 8 hours on low.

  • mrschizzy Nov 15, 2013

    I have a great recipe for Chicken Tortilla soup that my family LOVES! If you're interested, email me at mrs_chizzy@yahoo.com