Slow Cooker Beef Burgundy

By dpearce

Details

Servings 1
Adapted from acajundownunder.com

Preparation

Step 1

Put some flour to a plastic bag and season with salt and pepper.  Add in the cubed beef, and shake to coat with flour.  Heat some olive oil in a skillet and cook the beef until browned.

While this is cooking, chop up the large onion into medium size pieces and add to the bottom of your slow cooker.

Prepare the other vegetables by roughly chopping the carrots, cleaning the mushrooms, and peeling the pickling onions and garlic.  In the US, most grocery stores have pearl onions in the freezer section.  I can’t find them over here, so I just pick up some small pickling onions at my green grocer and peel them myself.  It’s a teary job, but the results are well worth it.   Place all the veggies in the slow cooker on top of the meat.

Now it’s time to make the delicious sauce that gives Beef Burgundy it’s distinctive and delicious flavor.  As I’ve told you before, the secret is always in the sauce.  Traditionally, the sauce is made with a beautiful French Burgundy, but French Burgundy’s are not very easy to come by in the Sydney suburbs.  So, I’m using a New Zealand Pinot Noir which is much easier to find.  I suggest you use your favorite drop of red, and the results will be to your liking.

Start by deglazing the pan you cooked the meat in with 1 1/2 cups of red wine.  You want to get all those bits of flavor left in the pan into the sauce.  Then stir in 1 cup of beef stock, 1/4 cup of brandy and 1 tbsp of brown sugar and 1 tbsp of tomato paste.

Once all the ingredients have combined, pour the sauce in the slow cooker.

I like to serve the Beef Burgundy over mashed potatoes.  It makes a nice base for the stew and really adds an extra depth of flavor.  Of course, you could serve it over rice or just pour it in a bowl if that’s your preference.  It will be delicious regardless.

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