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Why You'll Love This slow cooker beef burgundy with red wine and root vegetables
- Easy to Make: This recipe is incredibly easy to prepare, with just a few minutes of prep time and then letting the slow cooker do the rest of the work.
- Hearty and Comforting: The combination of tender beef, rich red wine, and earthy root vegetables makes for a dish that's both comforting and satisfying.
- Perfect for a Crowd: This recipe makes a large batch of stew, making it perfect for feeding a crowd or for meal prep throughout the week.
- Customizable: You can easily customize this recipe to your tastes by adding or substituting different vegetables, spices, or herbs.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use, making it a great option for busy weeknights.
- Flavorful and Aromatic: The slow cooking process allows the flavors to meld together and the aromas to develop, making for a truly delicious and satisfying dish.
- Budget-Friendly: This recipe uses affordable ingredients and can be made in large batches, making it a budget-friendly option for families or individuals.
- Slow Cooker Friendly: This recipe is specifically designed for the slow cooker, making it easy to cook while you're away from home or busy with other tasks.
Ingredient Breakdown
The key ingredients in this recipe are the beef, red wine, onions, carrots, celery, parsnips, turnips, and thyme. The beef should be a tough cut, such as chuck or round, which becomes tender and flavorful after slow cooking. The red wine adds a rich, fruity flavor to the dish, while the onions, carrots, and celery provide a classic aromatics flavor base. The parsnips and turnips add a sweet, earthy flavor and a nice texture contrast to the dish. Finally, the thyme provides a subtle, herbal flavor that complements the other ingredients nicely.
How to Make slow cooker beef burgundy with red wine and root vegetables
Season the beef with salt, pepper, and thyme, making sure to coat all surfaces evenly.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Sear the beef until browned on all sides, about 2-3 minutes per side.
Reduce the heat to medium and add the sliced onions to the skillet. Cook until they're softened and translucent, about 5 minutes.
Add the sliced carrots and celery to the skillet and cook until they're tender, about 5 minutes.
Add the red wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
Add the browned beef, softened onions, and red wine mixture to the slow cooker. Add the parsnips, turnips, and thyme, and season with salt and pepper to taste.
Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours, or until the beef is tender and the vegetables are cooked through.
Serve the stew hot, garnished with fresh thyme and crusty bread on the side.
Tips for Perfect Results
Choose a tough cut of beef, such as chuck or round, which becomes tender and flavorful after slow cooking.
Take the time to brown the beef properly, as this will add a rich, caramelized flavor to the dish.
Use fresh thyme and other herbs to add a bright, fresh flavor to the dish.
Cook the vegetables until they're tender, but still crisp and colorful.
Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to become tender.
Try using different types of red wine, such as Cabernet Sauvignon or Merlot, to find the one that works best for you.
Add a splash of red wine vinegar or lemon juice to balance out the richness of the dish.
Serve the stew with crusty bread on the side, perfect for dipping into the rich, flavorful broth.
Common Mistakes to Avoid
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Not Browning the Beef: Failing to brown the beef properly can result in a lack of flavor and texture in the dish.
Fix: Take the time to brown the beef properly, as this will add a rich, caramelized flavor to the dish.
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Overcooking the Vegetables: Overcooking the vegetables can result in a mushy, unappetizing texture.
Fix: Cook the vegetables until they're tender, but still crisp and colorful.
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Not Letting it Rest: Not letting the stew rest can result in a lack of flavor and texture in the dish.
Fix: Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to become tender.
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Not Using Fresh Herbs: Using dried or old herbs can result in a lack of flavor in the dish.
Fix: Use fresh herbs, such as thyme and rosemary, to add a bright, fresh flavor to the dish.
Variations & Substitutions
Add some sliced or whole mushrooms to the stew for added flavor and texture.
Try using different types of red wine, such as Cabernet Sauvignon or Merlot, to find the one that works best for you.
Add some crispy bacon to the stew for added smokiness and flavor.
Try using different types of beef, such as short ribs or brisket, for a different texture and flavor.
Add some diced or sliced potatoes to the stew for added heartiness and flavor.
Use fresh, seasonal vegetables, such as carrots, parsnips, and turnips, for added flavor and texture.
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 stored in the refrigerator for up to 3 days. It's best to store it in an airtight container and reheat it gently before serving.
The stew can be frozen for up to 3 months. It's best to store it in an airtight container or freezer bag and thaw it overnight in the refrigerator before reheating.
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 tough cut, such as chuck or round. These cuts become tender and flavorful after slow cooking.
Can I use different types of wine?
Yes! You can use different types of red wine, such as Cabernet Sauvignon or Merlot, to find the one that works best for you.
How do I prevent the stew from becoming too thick?
You can prevent the stew from becoming too thick by adding a little more red wine or broth as needed. You can also thin it out with some water if it becomes too thick.
Can I serve this with crusty bread?
Yes! Serving the stew with crusty bread is a great way to soak up the rich, flavorful broth. Simply slice the bread and serve it on the side.
How do I reheat the stew?
You can reheat the stew gently over low heat, stirring occasionally, until it's hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat it.
Can I freeze the stew for later use?
Yes! You can freeze the stew for up to 3 months. Simply store it in an airtight container or freezer bag and thaw it overnight in the refrigerator before reheating.
What are some variations I can try?
There are many variations you can try, such as adding different types of vegetables, using different types of beef, or adding some spices or herbs. Feel free to experiment and find the combination that works best for you!
slow cooker beef burgundy with red wine and root vegetables
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
- 1 cup mushrooms, sliced
Instructions
- Step 1: 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 2: 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 3: Add Aromatics. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 4: Add Wine and Broth. Add the red wine to the skillet and bring to a boil. Scrape up any browned bits from the bottom of the skillet. Add the beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
- Step 5: Add Beef and Vegetables. Add the browned beef, chopped carrots, and chopped potatoes to the slow cooker. Pour the wine and broth mixture over the beef and vegetables.
- Step 6: Cook the Stew. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Step 7: Add Mushrooms. About 30 minutes before serving, add the sliced mushrooms to the slow cooker. Stir to combine.
- Step 8: Serve. Serve the beef burgundy hot, garnished with fresh thyme if desired.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Brown the beef and cook the stew on the stovetop or in the oven at 300°F (150°C) for 2-3 hours.
- If using fresh thyme, you can tie the sprigs together with kitchen twine and add them to the slow cooker. Remove the thyme before serving.
- You can serve the beef burgundy with crusty bread or over mashed potatoes or egg noodles.
- To make ahead, brown the beef and cook the stew up to 2 days in advance. Refrigerate or freeze until ready to serve.
- To freeze, cool the stew completely and transfer to an airtight container or freezer bag. Label and date the container or bag and store in the freezer for up to 3 months.
