Imagine a rich, hearty stew that transports you straight to the rustic countryside of France with just one spoonful. This Slow Cooker Beef Stew Burgundy Style isn't just a meal—it's a culinary journey that transforms humble ingredients into a symphony of flavors. Perfect for cozy nights or impressing dinner guests, this recipe promises tender beef, robust wine-infused sauce, and vegetables that melt in your mouth, all achieved with minimal effort thanks to the magic of slow cooking.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 pound potatoes, diced
- 1 cup mushrooms, sliced
Instructions
- Pat beef cubes dry with paper towels and season generously with salt and pepper. Coat beef cubes evenly with all-purpose flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches, ensuring each piece develops a rich, golden-brown crust. Transfer browned meat to slow cooker.
- In the same skillet, sauté chopped onions, carrots, and celery until slightly softened, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan. Pour this mixture over the beef in the slow cooker.
- Add beef broth, bay leaves, thyme, salt, and pepper to the slow cooker. Stir to combine all ingredients thoroughly.
- Cover and cook on low setting for 7-8 hours, or until beef is tender and nearly falling apart.
- During the last hour of cooking, add diced potatoes and sliced mushrooms. This prevents overcooking and maintains their texture.
- Remove bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in deep bowls, accompanied by crusty French bread for a traditional Burgundy-style presentation.
Tips
- Pat the beef dry before flouring to ensure a perfect golden-brown crust that locks in flavor.
- Brown the meat in batches to prevent overcrowding, which can steam instead of sear the meat.
- Use a good quality red wine like Burgundy or Pinot Noir for authentic flavor depth.
- Don't rush the cooking process—low and slow is the key to tender, fall-apart beef.
- Add delicate vegetables like mushrooms in the last hour to prevent them from becoming mushy.
- Let the stew rest for 10-15 minutes after cooking to allow flavors to fully develop and settle.
- For an even richer sauce, consider adding a tablespoon of tomato paste when sautéing vegetables.
- Serve with crusty French bread to soak up the delicious sauce—trust us, you'll want every last drop!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 35g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 110mg
