Stew is such satisfying comfort food! And my slow cooker beef burgundy stew with its thick and rich wine sauce and fork tender beef is the perfect comfort food for winter storms when the snow is piling up or any chilly day when you want something warm and cozy waiting for you when you get home.
Around here at BitofBacon HQ March has come in like a lion, bringing with it nor’easter after nor’easter. (And this after mild and sunny February where I was telling my crocuses to sleep some more!) And what do we need for winter storms and winter weather? Comfort food!
A couple of storms ago, I made my French Short Ribs, which is another yummy braised wine-based recipe. For the most recent nor’easter – just this week – I made my awesome ground beef chili. Also, yummy and comforting. One of these day I’ll get in on the site. It would be up already, but I’m not sure if people want another beef chili recipe?
But the last storm, all the way last week, so long ago 🙂 , I made slow cooker beef burgundy. Next week they’re talking another nor’easter (when will it end!!), so I’m trying to decide what to make for that storm. Maybe my Braised Italian Meatballs with spaghetti? That sounds good!
Anyway, back to my beef burgundy stew. This is a recipe I’ve been making for soooo long! There are other stews I make and enjoy, because cooking the same thing over and over makes Annemarie bored 😉 , but this stew is the stew I always come back to.
Big chunks of beef, lots of onions, plenty of carrots (I found rainbow carrots this time!), and that rich and flavorful wine sauce. It’s a hard stew to beat, so I generally don’t even try.
Can you cook slow cooker beef burgundy in the oven?
Yes, certainly! And I often do! The differences are:
- After browning the beef, add the onions to the pot to brown and soften before adding the bacon fat and flour.
- Add one more cup of chicken stock (making it three cups) since the liquid will reduce in the oven.
- And cook the stew for 3-4 hours at 325F, or until the beef is meltingly tender.
How about freezing beef stew?
You can freeze this beef stew!
I would not recommend freezing a beef stew with potatoes or with squash, since they turn to mush once thawed, but beef burgundy with its carrots and onions does quite well in the freezer.
Let your stew cool to room temperature. Then divide it up into containers or freezer bags (I love freezer bags since you can lay them flat, which is easier to store and to thaw), and freeze for up to 3 months for best flavor.
To thaw, take the bag out of the freezer and let it slowly warm up in refrigerator or under cool water in the sink. Once your stew is thawed enough that you can get it out of your bag or container, move it to a saucepan and heat it through.
Whether you’re spending a fall day outside, watching the snow come down, or are dealing with a deep freeze, slow cooker beef burgundy can be waiting for you when it’s time for dinner. Comforting, cozy, and warm.
Oh, and don’t forget the Cream Cheese Mashed Potatoes! Those are our favorite.
– Happy Slow Cooking, Annemarie
Slow Cooker Beef Burgundy Stew
- 1/4 lb bacon
- 2 lb beef chuck roast, fat trimmed and cut into 1 1/2 - 2 inch cubes
- unsalted butter, if needed
- 1/4 cup flour
- 2 cups low or no sodium chicken stock, or homemade beef stock
- 1 bottle dry red wine, preferably Pinot Noir or Burgundy
- 1 tbsp anchovy paste
- 2 tbsp tomato paste
- 2 large white onions, chopped
- 10 medium carrots, peeled and cut into spears
- 3 medium cloves garlic, chopped
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- Heat a large skillet or high sided saute pan over medium heat. Chop the bacon into 1-inch pieces and cook, turning frequently until the bacon is crisp and much of the fat has rendered out. Remove the bacon to a paper towel lined plate.
- Pour all but 2 tablespoons of the bacon fat into a cup. Add the cubed beef in two batches and brown the meat. Transfer the meat to the slow cooker.
- Add back the reserved bacon fat plus enough butter (if needed) to make 4 tablespoons of fat. Sprinkle in flour and whisk until smooth. Cook flour in the fat for 1 minute.
- Add the chicken stock (or beef stock) and wine to the pot and bring to a boil, whisking frequently. Mix in the anchovy paste and tomato paste. Reduce the heat and let simmer for 15 minutes, whisking occasionally. The wine mixture should be thick and reduced a bit.
- Pour the wine mixture into the slow cooker. Crumble up the reserved bacon and add that. Then add the onions, carrots, and bay leaves and stir to combine. Close the slow cooker and cook on low for 7-8 hours.
- Open the slow cooker and stir in parsley. Serve with mashed potatoes.