I’ve never really been a stew person, but recently my wife had requested a couple of different strews to be made and I’ve actually found them to be really tasty and fascinatingly complex. One was Beef Goulash and the other most recently is the below Slow Cooker Beef Burgundy.
As I’ve never made Beef Burgundy, I did some research at a couple of different sites (including the classic French beef bourguignon as well as both Food.com’s Beef Burgundy and Dining with Debbie’s Beef Burgundy) and took away what was similar across all of the sites from the ingredients (Chuck Roast being the best cut to buy) to the preparation (always browning the meat and cooking the vegetables before going in the slow cooker).
On the first attempt, it was actually fantastic. This will definitely be one to make again.
Keep in mind, this is not exactly a simple recipe, but it is awesome. It’s one of those recipes that everyone should do at least once just to know how good it can be. Another dish I’d put on that list is a traditional Mexican mole sauce. There’s also a ton you can learn from a dish like this because of the different cooking techniques involved – and the way they layer together to form a really intense final product.
It’ll take a good hour to do the prep (don’t be shy about breaking out the food processor and using it to speed the chop) and about 6 hours to cook it thoroughly. After glancing through the steps, you might be thinking to yourself “Hold on, hot shot, I thought slow cookers were for dumping everything into and running away?” Not exactly. Throw and Go should not be your slow cooker strategy unless you like mushy meat and soggy vegetables. What the slow cooker brings to Beef Burgundy is a mechanism for cooking many hours at a low, controlled temperature. It isn’t meant to replace other cooking techniques the ensure great flavor and texture.
2.5 pounds of Chuck Roast |
Some of those great flavors come from classic soup techniques. One is the mirepoix: that onion, celery and carrot triumvirate that is used at the start if every soup. Here we’ll use the celery and carrots at the beginning, and introduce the onions halfway through. Herbs are usually a bouqet garni, whole fresh herbs tied together, added into the base and pulled out before its finished. We’ll do something similar and use sprigs of thyme and rosemary. Those are great herbs that pair with beef, but use whatever you can obtain or have on hand, just make sure they are fresh herbs.
Herbs added to the mirepoix |
As far as the wine, a true French Burgundy isn’t essential. As the Burgundy region produces wines with 100% Pinot Noir, you’re free to substitute any other Pinot. Or Cabernet. Or Merlot. It also shouldn’t be an expensive bottle. You’re cooking it down, after all, but that also doesn’t mean grab one of the “affordable” bottles from the bottom shelf of the supermarket. Buy something you’d still drink a glass of with what is leftover….that’s the best part about cooking with wine. Click to Print
Slow Cooker Beef Burgundy Recipe
Published by Tony Bailey on
December 14, 2012
An updated version of the classic for fall-apart, richly flavored beef burgundy in your slow cooker
Prep time:
1 HourCook time:
6 Hours
Total time:
7 Hours
Yield: 4 servings Ingredients
Instructions
Copyright (C) 2012 Simple Awesome Cooking
Yummy Beef Fond |
Pearl Onions |
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This was really really amazing. I doubted this because I like to throw everything in my crock pot and go but the time was worth it. Really great recipe. Though traditional BB has bacon too....
Tried this as is and it was fantastic - great flavor. If only there were an easy way to peel all those little onions!
Hi Karin, so glad to hear you liked it! Peeling 20 pearl onions can definitely be laborious. Thankfully the stew is worth it!