Slow Cooker Beef Burgundy Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours., Combine cornstarch and water until smooth; stir into pan juices. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles.

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
• Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
• Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
• Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

Steps:

• In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
• Add all remaining ingredients; mix well.
• Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.

Steps:

• In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
• Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
• Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
• Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

Steps:

• In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next 7 ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours., Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley., Freeze option: Omitting parsley, freeze cooled meat mixture, sauce and egg noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in microwave-safe dishes until heated through, stirring gently and adding water if necessary. Sprinkle with parsley.

Steps:

• Combine all ingredients in a slow cooker. Cover; cook on LOW 6-8 hours or until tender.

Steps:

• In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.

Steps:

• In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
• Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker.
• Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker.
• Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
• Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker.
• Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours.
• In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets.
• When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!

Steps:

• Place potatoes in bottom of slow cooker.
• Season beef with salt and pepper, dust with flour and set aside.
• Cook bacon in large skillet over medium-high heat until most of the fat is rendered. Remove with slotted spoon to slow cooker.
• Brown meat in bacon fat, working in batches if necessary. Remove meat to slow cooker.
• Heat olive oil in skillet. Add onions and saute until translucent and fragrant, approximately 5 minutes. Add garlic, sauté for 1 minute. Add carrots and sauté for 5 more minutes. Transfer entire contents of skillet to slow cooker.
• Optional: Deglaze pan with wine and add to slow cooker.
• Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley. Turn slow cooker to low cooking setting. Cook for 6-7 hours.
• Add mushrooms and pearl onions. Season. Turn cooking setting to high and allow to cook for 1 hour.
• Season to taste and transfer to serving dishes. Garnish with fresh chopped parsley.

Steps:

• In a small bowl, combine the flour, salt and ground black pepper.
• Coat the beef cubes with this mixture.
• Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
• Add the meat and brown well on all sides.
• Add the onion, carrots, mushrooms, red pepper, and garlic to it.
• Saute for 5 to 10 minutes, or until onion is tender.
• Add the wine, bay leaf, parsley, and thyme.
• Transfer the ingredients from the skillet to the crock pot.
• Stir once and then cover with crock pot lid.
• Cook on low for 6-8 hours.
• Garnish with parsley and crumbled bacon.
• Serve with crusty French bread and enjoy!

Steps:

• Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.

Steps:

• Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
• Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
• About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.