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Why You'll Love This slowcooker beef burgundy with root vegetables and red wine sauce
- Rich and Flavorful Sauce: The red wine sauce is the star of the show, with a depth of flavor that is both rich and velvety.
- Tender and Fall-Off-The-Bone Beef: The slow-cooked beef is tender, juicy, and falls apart easily, making it a delight to eat.
- Easy to Prepare: The recipe is simple to follow, and the slow cooker does all the work, making it perfect for busy weeknights or special occasions.
- Customizable: You can customize the recipe to your taste by adding your favorite root vegetables or using different types of wine.
- Perfect for Special Occasions: The slow-cooked beef burgundy is a show-stopping dish that is perfect for special occasions, such as holidays, birthdays, or anniversaries.
- Make-Ahead Friendly: The recipe can be made ahead of time, making it perfect for busy households or meal prep.
- Comforting and Warm: The slow-cooked beef burgundy is a comforting and warm dish that is perfect for cold winter nights or cozy evenings with the family.
- Impressive Presentation: The dish is impressive to present, with a rich, velvety sauce and tender, fall-off-the-bone beef.
Ingredient Breakdown
The slow-cooked beef burgundy recipe requires a few key ingredients, including beef short ribs or chuck, root vegetables such as carrots, potatoes, and onions, and a rich red wine sauce made with red wine, beef broth, and tomato paste. The beef is the star of the show, and it's essential to choose a cut that is tender and flavorful. The root vegetables add natural sweetness and texture to the dish, while the red wine sauce brings everything together with its rich, velvety flavor. Other essential ingredients include garlic, thyme, and bay leaves, which add depth and aroma to the dish.
How to Make slowcooker beef burgundy with root vegetables and red wine sauce
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes per side. Remove the browned beef from the skillet and set it aside.
Reduce the heat to medium and add the sliced onions to the skillet. Cook, stirring occasionally, until the onions are softened and caramelized, about 20-25 minutes.
Add the minced garlic and chopped thyme to the skillet and cook, stirring constantly, for 1-2 minutes, until fragrant.
Add the red wine, beef broth, and tomato paste to the skillet, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-10 minutes, until the sauce has thickened slightly.
Add the browned beef, softened onions, garlic, thyme, and red wine sauce to the slow cooker. Add the sliced carrots and potatoes, and season with salt and pepper to taste.
Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is tender and falls apart easily.
Serve the slow-cooked beef burgundy hot, garnished with fresh thyme and crusty bread on the side. Enjoy!
Tips for Perfect Results
The quality of the ingredients will affect the final result, so choose the best beef, vegetables, and wine you can afford.
Browning the beef is essential for developing the flavor and texture of the dish. Make sure to brown the beef on all sides, until it is nicely caramelized.
The vegetables should be cooked until they are tender, but still crisp. Overcooking the vegetables can make them mushy and unappetizing.
Letting the dish rest for 10-15 minutes before serving will allow the flavors to meld together and the meat to relax, making it more tender and juicy.
The type of wine used will affect the flavor of the dish. A full-bodied red wine, such as Cabernet Sauvignon or Merlot, is best for this recipe.
The recipe is a starting point, and you can adjust the ingredients and seasonings to suit your taste. Don't be afraid to experiment and try new things.
Fresh herbs, such as thyme and parsley, add a bright, fresh flavor to the dish. Use them liberally to add depth and complexity to the sauce.
Letting the sauce simmer for a long time will help to develop the flavors and thicken the sauce. Be patient and let it cook for at least 2 hours.
Common Mistakes to Avoid
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Overcooking the Beef: Overcooking the beef can make it tough and dry. Make sure to cook the beef until it is tender, but still juicy.
Fix: Check the beef regularly, and remove it from the heat when it reaches your desired level of doneness.
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Not Browning the Beef Properly: Not browning the beef properly can affect the flavor and texture of the dish. Make sure to brown the beef on all sides, until it is nicely caramelized.
Fix: Take the time to brown the beef properly, and don't rush the process.
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Not Using the Right Type of Wine: Using the wrong type of wine can affect the flavor of the dish. Make sure to use a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Fix: Choose a high-quality red wine that is suitable for cooking, and adjust the amount of wine to your taste.
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Not Letting it Rest: Not letting the dish rest can affect the texture and flavor of the meat. Make sure to let it rest for 10-15 minutes before serving.
Fix: Let the dish rest for 10-15 minutes before serving, and use the time to prepare the sides or sauces.
Variations & Substitutions
You can use different types of beef, such as beef short ribs or beef shank, to change the texture and flavor of the dish.
You can add other vegetables, such as mushrooms, bell peppers, or zucchini, to the dish to add more flavor and texture.
You can use different types of wine, such as Merlot or Pinot Noir, to change the flavor of the dish.
You can add spices and herbs, such as thyme, rosemary, or bay leaves, to the dish to add more flavor and depth.
You can make the dish a stew by adding more liquid and simmering it for a longer time.
You can make the dish a casserole by adding a crust and baking it in the oven.
Storage & Make-Ahead
The dish can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The dish can be stored in the refrigerator for up to 3 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The dish can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and 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 beef short ribs or beef shank, to change the texture and flavor of the dish. Just make sure to adjust the cooking time accordingly.
Can I add other vegetables?
Yes! You can add other vegetables, such as mushrooms, bell peppers, or zucchini, to the dish to add more flavor and texture. Just make sure to adjust the cooking time accordingly.
Can I make this in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Just make sure to adjust the cooking time and temperature accordingly.
Can I freeze this?
Yes! You can freeze this recipe for up to 3 months. Just make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this in a slow cooker?
Yes! You can make this recipe in a slow cooker. Just brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours.
Can I serve this with something else?
Yes! You can serve this recipe with a variety of sides, such as mashed potatoes, roasted vegetables, or crusty bread. Just make sure to choose something that complements the flavors of the dish.
Can I make this for a crowd?
Yes! You can easily double or triple this recipe to feed a crowd. Just make sure to adjust the cooking time and ingredients accordingly.
slowcooker beef burgundy with root vegetables and red wine sauce
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
- 2 tablespoons all-purpose flour
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 it 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 Cook. Add the minced garlic to the skillet and cook for 1 minute.
- Step 4: Add the Carrots and Potatoes. Add the chopped carrots and potatoes to the skillet and cook for 5 minutes.
- Step 5: Add the Red Wine and Broth. Add the red wine and beef broth to the skillet, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low.
- Step 6: Add the Browned Beef and Tomato Paste. Add the browned beef and tomato paste to the slow cooker. Stir to combine.
- Step 7: Cook the Stew. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Step 8: Season and Serve. Season the stew with salt, pepper, and thyme. Serve hot, garnished with fresh herbs if desired.
Recipe Notes
- To make this recipe ahead of time, brown the beef and cook the vegetables, then refrigerate or freeze until ready to cook.
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables, then add the remaining ingredients and simmer or bake until the stew is cooked through.
- If using a slow cooker, make sure to cook the stew on low for at least 8 hours to ensure the beef is tender.
- You can serve this stew with crusty bread or over mashed potatoes or egg noodles.
