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Why You'll Love This simple slow cooker beef burgundy with winter vegetables and wine
- Ease of Preparation: This recipe is incredibly easy to prepare, with minimal hands-on time required.
- Flavorful and Hearty: The combination of beef, vegetables, and wine creates a rich, satisfying flavor profile that's perfect for cold winter nights.
- Slow Cooker Convenience: The slow cooker does all the work, allowing you to come home to a delicious, ready-to-eat meal.
- Customizable: Feel free to customize the recipe to your liking by adding or substituting different vegetables or herbs.
- Make-Ahead Friendly: This recipe can be prepared ahead of time, making it perfect for busy weeknights or special occasions.
- Impressive Presentation: The finished dish is sure to impress, with its rich, flavorful sauce and tender beef.
- Affordable: This recipe is budget-friendly, using affordable ingredients and minimizing food waste.
- Perfect for Special Occasions: This recipe is perfect for special occasions, such as holidays or dinner parties.
Ingredient Breakdown
The key ingredients in this recipe are the beef, winter vegetables, and red wine. The beef should be a tougher cut, such as chuck or round, which becomes tender and flavorful after slow cooking. The winter vegetables, such as carrots, potatoes, and onions, add natural sweetness and texture to the dish. The red wine, preferably a full-bodied variety like Burgundy or Cabernet Sauvignon, adds depth and complexity to the sauce. When selecting these ingredients, look for high-quality options that are fresh and flavorful. For example, choose grass-fed beef for better flavor and texture, and opt for seasonal winter vegetables for optimal flavor and nutrition.
How to Make simple slow cooker beef burgundy with winter vegetables and wine
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 aside.
Add the sliced onions to the skillet and cook until they are softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the red wine to the skillet, scraping up any browned bits from the bottom. Bring the wine to a simmer and cook until it has reduced by half, about 5 minutes. Add the beef broth and bring to a simmer.
Add the browned beef, sautéed vegetables, and wine sauce to the slow cooker. Add the sliced carrots, diced potatoes, and fresh thyme. Season with salt and pepper to taste.
Cook the beef burgundy on low for 8-10 hours or on high for 4-6 hours. The beef should be tender and the vegetables should be cooked through.
Serve the beef burgundy hot, garnished with fresh thyme and crusty bread on the side. Enjoy!
Tips for Perfect Results
Take the time to properly brown the beef, as this will add depth and flavor to the dish. Use a hot skillet and don't overcrowd the pan.
The quality of the wine will greatly impact the flavor of the dish. Choose a full-bodied red wine that complements the beef and vegetables.
The vegetables should be tender but still crisp. Avoid overcooking, as this will result in a mushy texture.
Let the beef burgundy rest for 10-15 minutes before serving. This will allow the flavors to meld together and the meat to relax.
Feel free to experiment with different herbs and spices to find the perfect combination for your taste. Thyme, rosemary, and bay leaves are all great options.
Serve the beef burgundy with crusty bread on the side to soak up the rich, flavorful sauce.
This recipe can be made ahead of time, making it perfect for special occasions or busy weeknights. Simply assemble the slow cooker and refrigerate or freeze until ready to cook.
This recipe freezes beautifully, making it perfect for meal prep or future meals. Simply thaw and reheat when ready to serve.
Common Mistakes to Avoid
-
Overcrowding the Slow Cooker:
Fix: Make sure to leave enough space between the ingredients in the slow cooker to allow for even cooking and to prevent the sauce from becoming too thick.
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Not Browning the Beef:
Fix: Take the time to properly brown the beef, as this will add depth and flavor to the dish. Use a hot skillet and don't overcrowd the pan.
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Using Low-Quality Wine:
Fix: Choose a high-quality, full-bodied red wine that complements the beef and vegetables. Avoid using cooking wine or low-quality wine, as this will negatively impact the flavor of the dish.
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Not Letting it Rest:
Fix: Let the beef burgundy rest for 10-15 minutes before serving. This will allow the flavors to meld together and the meat to relax, resulting in a more tender and flavorful dish.
Variations & Substitutions
Replace the beef with portobello mushrooms or eggplant, and add additional vegetables such as zucchini and bell peppers.
Replace the all-purpose flour with gluten-free flour, and be sure to use gluten-free wine and broth.
Add diced jalapenos or red pepper flakes to the slow cooker for an extra kick of heat.
Add sliced mushrooms, such as cremini or shiitake, to the slow cooker for added flavor and texture.
Replace the red wine with white wine, such as Chardonnay or Sauvignon Blanc, for a lighter and crisper flavor profile.
Replace the beef chuck with beef short ribs for a fall-off-the-bone tender and flavorful dish.
Storage & Make-Ahead
The cooked beef burgundy can be stored at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the dish to prevent foodborne illness.
The cooked beef burgundy can be stored in the refrigerator for up to 3 days. Reheat the dish to an internal temperature of 165°F (74°C) before serving.
The cooked beef burgundy can be frozen for up to 3 months. Thaw the dish overnight in the refrigerator and reheat 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.
What type of wine is best for this recipe?
A full-bodied red wine, such as Burgundy or Cabernet Sauvignon, is best for this recipe. The wine should be of high quality and have a rich, fruity flavor profile.
Can I use a different type of beef?
Yes, you can use a different type of beef, such as beef short ribs or beef brisket. However, the cooking time and temperature may need to be adjusted accordingly.
How do I prevent the sauce from becoming too thick?
To prevent the sauce from becoming too thick, make sure to add enough liquid to the slow cooker and stir the sauce occasionally. You can also add a little bit of water or broth if the sauce becomes too thick.
Can I serve this recipe with other sides?
Yes, you can serve this recipe with other sides, such as mashed potatoes, roasted vegetables, or a green salad. The rich and flavorful sauce pairs well with a variety of sides.
How do I reheat the dish?
To reheat the dish, simply place it in the microwave or oven until it reaches an internal temperature of 165°F (74°C). You can also reheat it on the stovetop over low heat, stirring occasionally.
Can I freeze the dish for later?
Yes, you can freeze the dish for later. Simply place it in an airtight container or freezer bag and store it in the freezer for up to 3 months. Thaw the dish overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What is the best way to serve the dish?
The best way to serve the dish is to serve it hot, garnished with fresh thyme and crusty bread on the side. You can also serve it with other sides, such as mashed potatoes or roasted vegetables.
simple slow cooker beef burgundy with winter vegetables and wine
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: Prepare the ingredients. Chop the onion, garlic, carrots, and potatoes. Season the beef stew meat with salt and black pepper.
- Step 2: Brown the beef. Heat a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 3: Cook the vegetables. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the 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, and dried thyme. Stir to combine.
- Step 5: Assemble the slow cooker. Add the browned beef, cooked vegetables, and wine mixture to the slow cooker. Add the chopped carrots and potatoes.
- Step 6: Cook the stew. Cook the stew on low for 8 hours or high for 4 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead: Prepare the ingredients and assemble the slow cooker the night before. Cook the stew in the morning and serve in the evening.
- Substitution: Swap the beef stew meat with lamb or pork if desired.
- Pro tip: Use a good quality red wine for the best flavor.
