I have always appreciated living in the northeast where we celebrate all four seasons. Our lives revolve around the weather and what seasonal produce is available. After all my years of working with pregnant women, I learned that cravings for different types of food, including seasonal favorites, happens all year! I understand why: comfort food or a hearty meal is perfect at any time of the year. However, in the long summer months no one wants to be trapped in a hot kitchen cooking. Summertime, or any time, is a perfect opportunity to break out the slow cooker and create a delicious meal.
Beef burgundy is a classic French recipe. Cuts of beef and vegetables are slowly braised in a rich sauce that is typically made with wine. With this recipe, you can use cheaper cuts of meat with small amounts of fat and still end up with tender, melt-in-your-mouth flavor. After simple prep, the slow cooker takes over the work and goes all day. This meal is perfect for a make ahead meal during a busy week or have ready in time for entertaining friends. It also reheats or freezes perfectly, and it is ideal as a complete meal to bring to someone or take as an entrée to a party.
The ingredients in this dish are simple. The vegetables provide fiber, vitamins and minerals while the meet adds protein. You can use any vegetables you choose or try experimenting different combinations of celery, carrots, onion, parsnips or potatoes. Do not be afraid to use wine: the alcohol content gets cooked off and it adds delicate layers of flavor to the sauce.
My secret ingredient in this recipe is golden raisins- they add a unique layer of flavor and help brighten the sauce. Serve this meal in a bowl over rice or quinoa, toast points, toasted pita triangles, or even pasta. Garnish with parsley or any fresh chopped herbs. You can take this recipe and make it your own in so many ways–the possibilities are endless!
Slow Cooker Beef Burgundy
Serves 6
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds beef chuck cut into 1-inch chunks
- 3 tablespoons all-purpose flour, divided
- 1 teaspoon paprika
- 1 large onion, diced
- 1 cup sliced fresh mushrooms
- 1 ½ teaspoon dried thyme
- 1 ½ cup red wine (Cabernet, Merlot or Burgundy)
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 6-ounce can tomato paste
- ½ cup golden raisins
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter, softened
- ¼ cup chopped fresh parsley and extra for garnish
- Put chunks of beef into a resealable plastic bag. Add 1 tablespoon flour and paprika. Seal the bag and toss the beef to coat all surfaces with the flour and paprika mixture. Remove the beef from the bag, shake off any excess flour, and set aside.
- Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium high heat. Add the beef to the skillet, stirring occasionally until the beef is seared and browned on all sides and no longer pink on the outside, about 6 to 8 minutes. Transfer the beef to the cooking insert of a slow cooker.
- Lower the heat under the skillet to medium. Heat the remaining 1 tablespoon of extra virgin olive oil and add onion, mushrooms, and thyme. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add to the beef in the slow cooker.
- Add the wine, carrots, celery, tomato paste, raisins, salt and pepper to the beef and vegetables in the slow cooker. Stir all ingredients to combine.
- Cover and set the time for 6 hours or the slow cooker’s lowest setting.
- After 5 hours, mash the remaining 2 tablespoons of flour and softened butter together in a small dish or bowl until smooth. Stir the flour and butter mixture into the cooking stew in the slow cooker until it dissolves. Cover and allow the beef burgundy to finish cooking.
- When finished, stir in ¼ cup chopped fresh parsley and serve. Garnish with additional parsley or any other chopped fresh herbs.
Featured photo by Edgar Castrejon