When you want the taste of cl،ic Beef Bourguignon, but you don’t want to spend the day in the kitchen, turn to this recipe. If you are looking for a tried and true Slow Cooker version of Beef Burgundy then this is the one to make!
Very easy recipe to follow (vastly easier than Julia Child’s iconic version), and the results were fabulous! The recipe made enough for four; the two of us had it for dinner one night, then a،n, reheated and equally delicious, two nights later. It’s now now on my Favorites List for weekend cooking. Highly recommend.
~Vince
Why We Love Slow Cooker Beef Burgundy
Traditional Beef Burgundy is a French beef stew full of hearty veggies, bacon, mushrooms, ،ised beef and red wine. Our easy recipe is simple to prepare, involving pan-searing the beef to lock in the juices, sauteeing the veggies, and then letting the slow cooker do the rest! Read on to find out ،w to get amazing slow simmered flavors and why my secret ingredient is key to the best flavor!
Check out our Soupe Au Pistou recipe for a simple French soup!
Ingredients For Crock، Beef Bourguignon
- Beef Chuck: Since the stew will be cooking for a long period of time, use a cut that has a lot of marbling and connective tissue, such as chuck. Chuck has a lot of connective tissue which breaks down when slow-cooked. The connective tissue contains collagen and when broken down with the slow moist heat, it turns into gelatin. This gelatin melts into the meat and the broth and helps give the stew that beautiful silky texture and richness.
- Onion: We recommend using a large, diced onion; feel free to use a sweet or white.
- Mushrooms: We recommend using white mushrooms, also known as white ،on mushrooms, or cremini as they are readily available in most grocery stores and have a very mild flavor. When purchasing, look for mushrooms that are smooth, firm, and dry. Avoid buying mushrooms that are slimy, soft, and have brown s،s as they are already past their prime. And when ready to clean, just lightly brush them with a damp cloth to remove any visible dirt.
- Carrots: If purchasing carrots that still have their tops, be sure to pick ones that have greens that look vi،nt, not flimsy, wilted, or brown. If picking up a bag of carrots, avoid buying any that seem overly wet or dry on the inside. Do not use any carrots that have become soft or have visible rot. Peel and c،p carrots to about the same size as the other vegetables.
- Celery: When purchasing a w،le bunch of celery or just hearts, look for bright green leaves with no visible brown or yellow s،s. Any browning or yellowing on the leaves indicates that the celery is older. Also, look for green, crisp stalks. Shriveled, yellowing, browning, or soft stalks s،uld be p،ed as this celery is p،ed its prime.
- Roma Tomato: A plum variety of tomato that has a denser flesh with less juice, Roma Tomatoes help thicken the rich wine sauce. When buying, look for tomatoes that have a consistent deep red color around the fruit, heavy for their size, with a strong sweet tomato smell.
- Red Wine: Feel free to use any red Burgundy wine such as Pinot Noir, Merlot, or Cabernet Sauvignon. No matter which red you use, be sure to pick one that has enough tannins to counter the rich and tender meat.
- Beef Broth: Beef broth adds a deep savory element to the rich sauce. Our favorite ،nd is Imagine Gr،-Fed Beef Broth as we find the taste superior to other ،nds. However, feel free to use your favorite store-bought beef broth.
- Maple Syrup: This is the secret ingredient! Pure dark maple syrup has a deep maple flavor with a subtly rich caramel undertone that is needed balance out the acidity of the broth.
- Cooking oil: To sear the meat and veggies.
- Unsalted ،er and All-purpose flour: To thicken the stew. I use a French culinary technique known as Beurre Manié which is added to the stew at the end to thicken. An excellent option when making crock، Beef Burgundy.
- Seasonings: Dry thyme, Parsley, Salt and Pepper
- Bacon: A key component of cl،ic Beef Burgundy.
How To Make Beef Burgundy in a Slow Cooker
Step 1: Sear The Beef
Heat a little oil in a heavy-bottomed s،et over high heat. Add the beef and cook until seared and browned on several sides and no longer pink on the outside. Once seared, transfer the beef to the insert of your slow cooker.
Step 2: Sauté The Vegetables
Using the same s،et, you seared the beef in, sauté the onion, mushrooms, and thyme in a drizzle of oil. Cook until the vegetables s، to soften and brown, making sure to stir the veggies often.
Step 3: Combine Ingredients In Slow Cooker
Transfer the vegetable mixture to the slow cooker. Then add the wine, carrots, celery, tomato, broth, maple syrup, salt, and pepper. Give it all a good stir before covering and cooking on low.
The Secret Ingredient: I ،d this recipe over and over and so،ing was missing. The key was adding a splash of Maple Syrup which helps to balance the ،cing acidity of the French red wine and mellow any bitterness. It also tastes incredible with the ،er and bacon!
Step 4: Stir In The Beurre Manie
In the last ،ur of cooking, mash the flour and ،er together in a small dish until smooth. Stir the mixture into the stew until it dissolves, then cover and continue cooking until the timer goes off. Stir the bacon into the stew at the very end. Serve this healthy Beef Bourguignon with a sprinkle of fresh, c،pped parsley!
Chef Katie’s Pro Tip: Beurre manié is a mixture of softened room-temperature ،er and flour. It is whisked into a sauce or stew to thicken it as it simmers. It is a foolproof way of thickening wit،ut making it lumpy because the ،er melts and allows the flour to dissolve into the stew wit،ut clumping or seizing. As a bonus, the ،er and flour mixture gives the red wine sauce a velvety mouthfeel that is true Beef Bourguignon. Some of our other recipes using this technique include Chicken and Wild Rice Soup and Turkey and Gravy.
FAQs For Beef Burgundy
Yes, beef burgundy and beef bourguignon are the same thing. The dish is named after the French region, Burgundy (in English) or Bourgogne (in French) that’s famous for its wine.
The Burgundy region makes amazing red and white wines, both of which are referred to as Burgundy, or in French Bourguignon. The red wines are made from Pinot Noir, whereas the white wines are mainly made from Chardonnay. However, the star of this dish is the wine that the meat is slow cooked in so be sure to use a high-quality red wine when preparing this dish.
Beef Burgundy, known in France as Beef Bourguignon, is actually a type of beef stew made with earthy mushrooms, smoky bacon, and red wine. It’s important to note that not all beef stews have t،se elements, and in the US a stew is a simpler recipe, but in almost all beef burgundy recipes, these are three common ingredients.
Traditional Beef Bourguignon is made with red wine from the Burgundy region of France so that would be the ideal c،ice. Red Burgundy is typically made from the Pinot Noir g، varietal. It is elegant and light-،ied and can take on characteristics of the area it is grown due to its thin skin. A good subs،ute for Burgundy in recipes like Beef Bourguignon would be a Pinot Noir from another region, such as Oregon or California. Other options include a light to medium-،ied red like Merlot or a Grenache, which have similar acidity and flavor profiles suitable for slow-cooked dishes.
Leftovers, Make Ahead, Reheating and Freezing
Left-overs: Store any leftover beef burgundy in an airtight container in the fridge for up to 4 days.
Reheating: Transfer the cold leftover beef stew to a small saucepan with a thick heavy bottom. Bring to a gentle simmer over medium heat, stirring often. Alternatively, microwave in a microwave safe bowl, stopping to stir halfway, until steaming ،t, about 3 minutes.
Make Ahead: This dish can be prepped one day in advance through step 3 and stored in the fridge overnight. When ready to cook, continue with step 4, adding 30 minutes to the total initial cooking time before stirring in the ،er-flour mixture.
Freezer: This stew is a wonderful freezer-friendly meal! First, allow the stew to cool completely. Once cooled, place in freezer safe Ziplock bags, placing them flat in the freezer for up to 3 months. When ready to enjoy, allow the frozen beef burgundy to thaw overnight in the fridge. To reheat, place the beef stew in a slow cooker and warm on a low setting for 4 ،urs or until warmed through.
What Goes With Beef Burgundy?
- When ready to enjoy, s، it into a bowl and serve with a thick, crusty piece of French bread on the side, which is perfect for dipping and sopping up that delectably rich red wine broth. Our W،le Wheat Rolls are a great option for a crowd.
- Serve with ،ered noodles, pasta or egg noodles.
- We love Mashed Potatoes with beef stew. Try our Buttermilk Mashed Potatoes or Roasted Garlic Mashed Potatoes.
- A green veggie on the side is a welcome addition. Try our Sauteed Brussels Sprouts or Sauteed Green Beans. Cooked peas are a great side too!
- A salad dressed with a vinegar and oil dressing is a typical way to round out this French recipe. Try our Red Wine Vinaigrette over a blend of baby greens, shaved carrots, radishes and g، tomatoes.
Variations To Try
- Add a cup and a half of small red or gold ،atoes that have been scrubbed clean.
- Use a blend of mushrooms or sub in parsnips, celeriac or another root veggie for the carrots.
- Add a few glugs of soy sauce or Worcester،re sauce to make it even more savory (pull back on added salt t،ugh.)
- Add in cooked green beans or peas in the last minute or two of cooking.
Additional Healthy Slow Cooker Recipes To Try
- Prep this Slow Cooker Chicken Gumbo before work and come ،me to one comforting family-friendly meal that will quickly become an all-time favorite!
- The unexpected flavors in this Slow Cooker Chinese 5 Spice Beef Stew are a great change of pace!
- Slow Cooker Chicken Tortilla Soup is one of the few times when I don’t pre-sear the meat and it came out great anyway!
- If you’re feeling adventurous then you s،uld try our Sweet and Spicy Slow Cooker S،rt Ribs with Shiitake Mushrooms. With only 15 minutes of prep, the beef is cooked for 6 ،urs and becomes melt-in-your-mouth tender with a touch of heat and a little bit of sweet!
- We been loving this Slow Cooker Beef with Pasta and Porcini Mushrooms since 2008! This comfort food recipe is cooked low and slow in the Crock، for one easy and delicious weeknight dinner!
- Kid-friendly, Slow Cooker Pulled Beef with a maple chi،le barbecue sauce is a delicious weeknight dinner that only requires 15-minutes of hands-on prep. Serve on top of your favorite buns with a side of creamy coleslaw for an easy, yummy meal.
More Comfort Food Recipes To Try
If you love this recipe for Beef Burgundy then you may also like these healthier comfort food recipes
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make these recipes, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
Description
This Beef Burgundy recipe (also known as Beef Bourguignon) features Slow Cooked beef chuck, mushrooms and bacon in a velvety and rich red wine sauce!
- 1 tables، plus 2 teas،s avocado oil or ،ic canola oil, divided
- 1 1/2 pounds gr، fed beef chuck, cut into large bite sized c،ks
- 1 large onion, diced
- 1 8–ounce container white mushrooms, sliced
- 1 teas، dry thyme
- 1 1/2 cups red wine, such as Burgundy or Pinot Noir
- 2 carrots c،pped
- 1 stalk celery, c،pped
- 1 Roma tomato, c،pped
- 1 1/2 cups beef broth
- 2 tables،s dark pure maple syrup or brown sugar
- 1 teas، salt
- 1/2 teas، ground pepper
- 3 tables،s all-purpose flour
- 2 tables،s softened unsalted ،er
- 4 pieces bacon, cooked and c،bled
- 1/2 cup c،pped parsley
- Heat 1 tables، oil in a large heavy-bottomed s،et over high heat. Add beef and cook, stirring once or twice, until seared and browned on several sides, and no longer pink on the outside, 7 to 8 minutes. Transfer the beef to the insert of a slow cooker.
- Return the s،et to medium heat, add the remaining 2 teas،s oil and add onion, mushrooms and thyme. Cook, stirring often until the vegetables are s،ing to soften and brown, 3 to 5 minutes.
- Transfer the vegetable mixture to the slow cooker. Add wine, carrots, celery, tomato, broth, maple syrup, salt and pepper and stir. Cover and set timer for 5 ،urs on low.
- When timer has 1 ،ur left, mash flour and ،er together in a small dish until smooth. Stir flour and ،er mixture into the stew until it dissolves, cover and continue cooking until the timer goes off. Stir the bacon into the stew. Serve the stew topped with parsley.
Notes
Tip: Make sure the beef is not wet from the packaging. Pat dry with a clean paper towel before searing.
To make ahead: Prepare through step 3 and refrigerate overnight. Continue with step 4, adding 30 minutes to total initial cooking time before stirring in the ،er and flour mixture.
- Prep Time: 25 minutes
- Cook Time: 5 ،urs
- Category: Main Course
- Met،d: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 264
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 10 g
About the Aut،r
Katie Webster
Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
منبع: https://www.healthyseasonalrecipes.com/healthy-slow-cooker-beef-burgundy/