Slow Cooker Beef Burgundy Stew
Grab a bottle of Burgundy or Pinot Noir because it's time to make some classic French comfort food! My recipe for slow cooker beef burgundy is wonderful to come home to after a long winter's day - tender beef, bacon, lots of onions, and carrots all in a rich red wine sauce.
Servings 6 servings
Calories 550kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 550kcal