Beef Burgundy
Prepare this easy beef burgundy recipe in the oven or in a slow cooker!
Servings 11 cups
Calories 299kcal
Equipment
Ingredients
- 1 tablespoon butter
- 4 slices bacon, chopped
- 2 lbs. stew beef, cut into cubes
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh garlic
- 1 teaspoon kosher salt, plus extra for seasoning the meat
- ½ teaspoon ground black pepper, plus extra for seasoning the meat
- Leaves from 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 dried bay leaf
- ½ teaspoon paprika
- 2 large onions, chopped
- 4 whole carrots, peeled and chopped
- 3 russet potatoes (about 6 ounces each), peeled and chopped
- 8 ounces sliced mushrooms
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup Burgundy red wine, Pinot Noir, or other red wine of choice
Instructions
OVEN METHOD
- In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 7-9 minutes). Remove bacon with a slotted spoon and set aside.
- Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
- Add the bacon back to the pot with the beef, along with the remaining ingredients. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; stir to completely combine.
- Cover and bake in a 350°F oven for about 1 ½ hours, or until beef is fall-apart tender. Remove bay leaf, season with additional salt and pepper (to taste), and serve!
SLOW COOKER METHOD
- In a large skillet or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3 minutes). Remove bacon with a slotted spoon and transfer to a slow cooker.
- Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Transfer beef to the slow cooker. Add tomato paste, garlic, salt, pepper, thyme, bay leaf, paprika, onions, carrots, potatoes and mushrooms to the slow cooker.
- Heat the same skillet or Dutch oven over medium heat and add wine and broth. Simmer for 3-5 minutes, then whisk in the flour until there are no lumps. Allow to reduce and thicken slightly, then pour the wine mixture into the slow cooker.
- Give everything a good stir, cover, and cook on LOW heat for 8 hours or on HIGH for 4-6 hours (until beef is fall-apart tender). Remove bay leaf, season with salt and pepper (to taste), and serve!
Video
Notes
For tender beef, it's important to cook the meat long enough to break down the tough connective tissue and fibers. If your beef is still tough after about 90 minutes, simmer the stew a little bit longer.
Nutrition
Serving: 1cup | Calories: 299kcal | Carbohydrates: 14.2g | Protein: 18g | Fat: 17.6g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 61mg | Sodium: 469.2mg | Potassium: 364.5mg | Fiber: 2g | Sugar: 3.1g