Savory Slow Cooker Beef Burgundy with Bacon and Mushrooms
Indulge in the rich, decadent flavors of Beef Burgundy, an iconic French dish perfected in this slow cooker version. This recipe brings together tender pieces of beef chuck, smoky bacon, and earthy mushrooms, all simmered in a robust Pinot Noir sauce, making every bite a delightful experience. The method ensures that the beef absorbs the intricate flavors, resulting in a meal that rivals traditional stove-top versions. Perfect for cozy family dinners or special occasions, this dish is best served over buttered egg noodles for a truly satisfying meal that everyone will love.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
bacon
8 ounces (chopped)
beef chuck
4 pounds (cut into 1 1/2 inch chunks)
salt
to taste
black pepper
to taste (freshly ground)
onion
1 large (chopped fine)
carrots
2 (peeled and chopped fine)
garlic
8 cloves (minced)
thyme
2 teaspoons (chopped fresh)
tomato paste
4 tablespoons
Pinot Noir wine
2 1/2 cups
chicken broth
1 1/2 cups (reduced-sodium)
soy sauce
1/3 cup (reduced-sodium)
bay leaves
3
minute tapioca
3 tablespoons
parsley
3 tablespoons (minced fresh)
pearl onions
8 ounces (white, frozen)
button mushrooms
8 ounces (sliced)
Instructions
1
In a large skillet, render the chopped bacon over medium-high heat until it becomes crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set it aside in the refrigerator. Pour half the rendered bacon fat into a small bowl; retain the other half in the skillet for later use.
2
Thoroughly pat the beef chunks dry with paper towels and season liberally with salt and freshly ground black pepper. Place half of the seasoned beef into the slow cooker to start layering flavors.
3
Increase the heat to medium-high on the skillet with the leftover bacon fat. Once hot, add the remaining beef in a single layer, browning it on all sides for about 8 minutes. Once browned, transfer it to the slow cooker along with the first batch of beef.
4
In the same skillet, add the reserved bacon fat and heat over medium-high until shimmering. Add the chopped onion, carrots, and a pinch of salt. Sauté until the vegetables start to brown, approximately 5 minutes. Stir in minced garlic and thyme, cooking for an additional 30 seconds until fragrant. Mix in the tomato paste, stirring until it begins to caramelize, about 45 seconds. Transfer this aromatic mixture to the slow cooker.
5
Return the empty skillet to high heat and pour in 1.5 cups of Pinot Noir, chicken broth, and soy sauce. Allow the mixture to simmer while scraping the bottom of the pan to deglaze, about 1 minute. Pour this liquid into the slow cooker as well.
6
Stir in the bay leaves and tapioca, then cover the slow cooker and set it to low. Cook until the beef is fork-tender, about 9 hours.
7
In a separate skillet, melt 1 tablespoon of butter and mix in 1 tablespoon of sugar and 1/4 teaspoon of salt with 1 cup of water. Add the frozen pearl onions, cover, and cook over medium heat for 5-10 minutes until they begin to caramelize. Incorporate the sliced mushrooms with another 1/4 teaspoon of salt and continue to cook for 3-5 minutes, ensuring both the mushrooms and pearl onions develop a golden color. Transfer this mixture to the slow cooker and let it finish cooking for another 30 minutes.
8
When ready to serve, remove and discard the bay leaves. Stir in the reserved bacon. For an extra touch, bring the remaining 1 cup of Pinot Noir to a boil in a separate skillet, then reduce it by half, about 5 minutes. Stir the reduced wine along with the minced parsley into the stew, taste and adjust seasonings as needed. Serve the Beef Burgundy over buttered egg noodles for an unforgettable meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in Savory Slow Cooker Beef Burgundy?
The recipe uses 4 pounds of beef chuck, cut into 1.5-inch chunks.
What type of wine is recommended for this recipe?
Pinot Noir is the recommended wine for this Beef Burgundy, requiring a total of 2.5 cups.
How long does the beef cook in the slow cooker?
The beef should cook on the low setting for approximately 9 hours until it is fork-tender.
What should I serve with this Beef Burgundy?
This dish is best served over buttered egg noodles for a satisfying meal.
How much bacon is needed for the recipe?
You will need 8 ounces of chopped bacon.
What do I do with the bacon fat after rendering it?
Save the rendered fat; use half to brown the beef and the other half to sauté the vegetables.
Why should I pat the beef dry before browning?
Patting the beef dry with paper towels ensures it browns properly rather than steaming in the skillet.
What vegetables are included in the aromatic base?
The aromatic base consists of a large chopped onion and two finely chopped carrots.
How many garlic cloves are used in this recipe?
The recipe calls for 8 cloves of minced garlic.
What role does tomato paste play in the instructions?
Tomato paste is sautéed until it caramelizes to add depth and richness to the sauce.
Is chicken broth or beef broth used?
The recipe surprisingly uses 1.5 cups of reduced-sodium chicken broth.
How much soy sauce is required?
The recipe uses 1/3 cup of reduced-sodium soy sauce.
What thickener is used for the slow cooker sauce?
Three tablespoons of minute tapioca are stirred into the slow cooker to thicken the liquid.
How are the pearl onions prepared?
Frozen pearl onions are caramelized in a skillet with butter, sugar, salt, and water before being added to the slow cooker.
What kind of mushrooms are used?
The recipe calls for 8 ounces of sliced button mushrooms.
When should the mushrooms and pearl onions be added?
They should be added to the slow cooker for the final 30 minutes of cooking.
What is the final step involving the wine?
One cup of Pinot Noir is reduced by half in a skillet and then stirred into the finished stew.
What herbs are used for garnish and flavor?
The recipe uses fresh chopped thyme during cooking and fresh minced parsley for finishing.
Are the bay leaves left in the dish?
No, the three bay leaves should be removed and discarded before serving.
When is the reserved bacon added back to the dish?
The crispy bacon is stirred back into the stew just before serving.
How long should I brown the beef chunks?
The beef should be browned on all sides for about 8 minutes.
How many servings does this recipe provide?
While not explicitly stated, the use of 4 pounds of beef typically serves 6 to 8 people.
Is it necessary to deglaze the skillet?
Yes, deglazing with wine and broth for 1 minute captures the flavorful browned bits from the pan.
Can I use fresh pearl onions instead of frozen?
The recipe specifies frozen pearl onions, but fresh can be used if they are peeled first.
What kind of salt and pepper is recommended?
The recipe suggests using salt to taste and freshly ground black pepper.
Should the slow cooker be on high or low?
The recipe specifically instructs to cook on the low setting.
What is the purpose of adding sugar to the pearl onions?
One tablespoon of sugar helps the pearl onions caramelize and develop a golden color.
How many ingredients are in this recipe in total?
There are 17 ingredients used in this Beef Burgundy recipe.
Can this dish be meal prepped?
Yes, the tags indicate this is a great recipe for meal prep as the flavors often improve overnight.
What categories does this recipe fall under?
It is categorized as French comfort food, beef stew, and a slow cooker meal.