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Why You'll Love This slow cooker beef burgundy with root vegetables and wine sauce
- Easy to Prepare: This recipe is incredibly easy to prepare, requiring minimal effort and time.
- Hearty and Comforting: The combination of tender beef and root vegetables in a rich, flavorful broth makes for a hearty and comforting meal.
- Perfect for Special Occasions: This recipe is perfect for special occasions, such as holidays or dinner parties, as it's sure to impress your guests.
- Customizable: You can customize this recipe to suit your tastes by adding your favorite root vegetables or using different types of wine.
- Make-Ahead Friendly: This recipe is perfect for making ahead of time, as it can be prepared up to 2 days in advance and refrigerated or frozen until ready to serve.
- Slow Cooker Friendly: This recipe is designed to be cooked in a slow cooker, making it perfect for busy days when you need to come home to a ready-to-eat meal.
- Flavorful and Aromatic: The combination of beef, root vegetables, and wine creates a flavorful and aromatic broth that's sure to tantalize your taste buds.
- Nourishing and Satisfying: This recipe is not only delicious, but it's also nourishing and satisfying, making it perfect for a weeknight dinner or special occasion.
Ingredient Breakdown
The key ingredients in this recipe are the beef, root vegetables, and wine. The beef provides the protein and texture, while the root vegetables add natural sweetness and depth of flavor. The wine, on the other hand, adds a rich, fruity flavor that complements the beef and vegetables perfectly. When selecting these ingredients, choose a high-quality beef that's suitable for slow cooking, such as chuck or brisket. For the root vegetables, select a variety of colors and textures, such as carrots, potatoes, and parsnips. Finally, choose a good-quality red wine that's suitable for cooking, such as Cabernet Sauvignon or Merlot.
How to Make slow cooker beef burgundy with root vegetables and wine sauce
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.
Reduce the heat to medium and add the onions to the skillet. Cook until they're softened and translucent, about 5 minutes.
Add the garlic and thyme to the skillet and cook for 1 minute, until fragrant.
Add the wine and 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 2 minutes.
Add the browned beef, softened onions, garlic, thyme, and wine mixture to the slow cooker. Stir to combine, then add the root vegetables and season with salt and pepper.
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 a high-quality beef that's suitable for slow cooking, and select fresh, flavorful root vegetables.
Take the time to brown the beef properly, as this will add depth and richness to the final dish.
Cook the root vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Let the beef burgundy rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to relax.
Serve the beef burgundy with crusty bread, allowing everyone to mop up the flavorful broth.
Try using different types of wine, such as Merlot or Pinot Noir, to change the flavor profile of the dish.
Add some heat to the dish by incorporating red pepper flakes or diced jalapenos.
Add some pasta or rice to the slow cooker, making it a one-pot meal that's perfect for busy weeknights.
Common Mistakes to Avoid
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Not Browning the Beef Properly: Failing to brown the beef properly can result in a lack of flavor and texture in the final dish.
Fix: Take the time to brown the beef properly, using a hot skillet and cooking it until it's nicely browned on all sides.
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Overcooking the Vegetables: Overcooking the root vegetables can make them mushy and unappetizing.
Fix: Cook the root vegetables until they're tender, but still crisp. Check on them regularly to avoid overcooking.
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Not Letting it Rest: Not letting the beef burgundy rest before serving can result in a lack of flavor and texture in the final dish.
Fix: Let the beef burgundy rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to relax.
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Not Using High-Quality Ingredients: Using low-quality ingredients can result in a lack of flavor and texture in the final dish.
Fix: Choose high-quality ingredients, such as fresh vegetables and good-quality wine, to ensure the best flavor and texture in the final dish.
Variations & Substitutions
Try using different types of beef, such as short ribs or brisket, to change the flavor and texture of the dish.
Add some heat to the dish by incorporating red pepper flakes or diced jalapenos.
Try using different types of wine, such as Merlot or Pinot Noir, to change the flavor profile of the dish.
Add some sautéed mushrooms to the dish, such as button or cremini, to add depth and umami flavor.
Try using different types of root vegetables, such as parsnips or turnips, to change the flavor and texture of the dish.
Add some pasta or rice to the slow cooker, making it a one-pot meal that's perfect for busy weeknights.
Storage & Make-Ahead
The beef burgundy can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the dish to prevent foodborne illness.
The beef burgundy can be stored in the refrigerator for up to 3 days. Let it cool to room temperature, then cover it and refrigerate. Reheat the dish to an internal temperature of 165°F (74°C) before serving.
The beef burgundy can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer. To reheat, thaw the dish overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) 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 use different types of beef?
Yes, you can use different types of beef, such as short ribs or brisket, to change the flavor and texture of the dish. Just keep in mind that the cooking time may vary depending on the type of beef you use.
Can I add other ingredients to the dish?
Yes, you can add other ingredients to the dish, such as mushrooms or other root vegetables, to change the flavor and texture. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this dish in a slow cooker?
Yes, this recipe is perfect for a slow cooker. Simply brown the beef and cook the vegetables, then transfer everything to the slow cooker and cook on low for 8-10 hours.
Can I freeze this dish?
Yes, you can freeze this dish for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer. To reheat, thaw the dish overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this dish ahead of time and reheat it?
Yes, you can make this dish ahead of time and reheat it. Simply cook the dish, let it cool to room temperature, then refrigerate or freeze it. Reheat the dish to an internal temperature of 165°F (74°C) before serving.
slow cooker beef burgundy with root vegetables and wine sauce
Ingredients
- 2 lbs 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 all-purpose flour
- 2 tablespoons butter
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 the Garlic and Carrots. Add the minced garlic and chopped carrots to the skillet. Cook for 1 minute, until the garlic is fragrant.
- Step 4: Add the Potatoes and Wine. Add the chopped potatoes, red wine, beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine.
- Step 5: Transfer to the Slow Cooker. Transfer the mixture to a slow cooker and add the browned beef. Cook on low for 8 hours or high for 4 hours.
- Step 6: Thicken the Sauce. About 30 minutes before serving, mix the flour and a little water to make a slurry. Stir the slurry into the sauce and continue to cook for 30 minutes, until the sauce has thickened.
- Step 7: Serve. Serve the beef and vegetables hot, garnished with fresh thyme if desired.
- Step 8: Store Leftovers. Let the leftovers cool, then refrigerate or freeze for later use.
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 vegetables in the Dutch oven, then add the remaining ingredients and simmer, covered, until the beef is tender.
- If using a slow cooker, make sure to cook the beef on low for 8 hours or high for 4 hours. If using a Dutch oven, cook the beef for 2-3 hours, or until tender.
- You can substitute other types of meat, such as pork or lamb, for the beef. Adjust the cooking time accordingly.
- To make this recipe ahead, brown the beef and cook the vegetables, then refrigerate or freeze until ready to cook. Add the remaining ingredients and cook as directed.
- This recipe makes 4-6 servings. You can easily double or triple the recipe to feed a larger crowd.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat the leftovers in the microwave or on the stovetop until hot and bubbly.
