Slow Cooker Beef Burgundy Stew
Days like this call for comforting, hearty meals. Meals that help keep you warm and toasty. You want something to stick to your bones to help you have enough energy so that you can shovel.
So you gotta go with a stew like this. This Slow Cooker Burgundy Beef Stew is a real winner. You’ll enjoy the rich favors from the tender meat and vegetables. The wine gives it great depth of flavor as well. It elevates things from just using beef broth, which of course is perfectly fine if you’re in a pinch. But get a great wine you’ll want to drink and it will really add to the dish.
Ingredients
- 1/4 pound of bacon
- 2 of pounds of stew meat
- 1 (14-ounce) can of beef broth
- 1 cup of Burgundy wine or dry red wine
- 4 Tablespoons tomato paste
- 1 (16-ounce) package of frozen pearl onions, thawed
- 2 pounds of sliced fresh mushrooms
- 2 large carrots, cut into 1/2 inch pieces
- 3 cloves minced garlic
- 1 Tablespoon fresh thyme leaves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
Preparation
Step 1
In a 5-quart slow cooker, combine the beef broth, wine, and tomato paste. Mix to break up the tomato paste.
Cut the bacon into 1″ long pieces. Over medium-high heat, cook the bacon in a large skillet until crisp. Remove the bacon, reserving the drippings in the pan. Place the bacon into the slow cooker
In batches, brown the beef on all sides in the bacon drippings.Add the browned beef to the slow cooker.
Add the rest of the ingredients to the slow cooker and mix thoroughly.
Cook for 8 hours. Remove the bay leaf before serving with mashed potatoes, noodles, or cheesy polenta. And, of course, a big glass of Burgundy wine.