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Why You'll Love This slow cooker beef burgundy with roasted root vegetables
- Easy to Make: This recipe is perfect for busy days, as it simmers away in the slow cooker while you're free to attend to other tasks.
- Rich and Flavorful: The combination of beef, mushrooms, onions, and red wine creates a rich and savory sauce that's sure to impress.
- Customizable: Feel free to add your favorite root vegetables to the recipe, such as carrots, parsnips, or sweet potatoes.
- Perfect for Special Occasions: This recipe is ideal for holiday meals, dinner parties, or any occasion when you want to impress your guests.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights or special events.
- Slow Cooker Convenience: The slow cooker does all the work for you, allowing you to come home to a delicious, ready-to-eat meal.
- Hearty and Comforting: This recipe is perfect for cold winter nights, as it's sure to warm your belly and your heart.
- Impressive Presentation: The roasted vegetables and rich sauce make for a stunning presentation that's sure to impress your guests.
Ingredient Breakdown
The key ingredients in this recipe are the beef, mushrooms, onions, garlic, red wine, and root vegetables. The beef should be a tougher cut, such as chuck or round, as it will become tender and fall-apart during the slow cooking process. The mushrooms add an earthy flavor and texture, while the onions and garlic provide a depth of flavor. The red wine is essential for creating a rich and savory sauce, and the root vegetables add a pop of color and texture to the dish. When selecting these ingredients, look for fresh, high-quality options that will elevate the flavors and textures of the recipe.
How to Make slow cooker beef burgundy with roasted root vegetables
Season the beef with salt, pepper, and your favorite herbs, making sure to coat it evenly.
Heat a skillet over medium-high heat and sear the beef until browned on all sides, about 2-3 minutes per side.
Add the sliced onions and mushrooms to the skillet and cook until they're softened and fragrant, about 5 minutes.
Add the minced garlic and red wine to the skillet, scraping up any browned bits from the bottom.
Add the browned beef, softened onions and mushrooms, garlic, and red wine to the slow cooker, making sure to cover the beef with the sauce.
Cook the beef on low for 8-10 hours or on high for 4-6 hours, or until it's tender and falls apart easily.
Toss the root vegetables with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender and caramelized.
Serve the beef and sauce over the roasted vegetables, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavors and textures in your dish.
Take the time to properly brown the beef, as this will add depth and richness to the sauce.
Roast the vegetables until they're tender and caramelized, but still crisp and flavorful.
Let the beef rest for 10-15 minutes before serving, allowing the juices to redistribute and the meat to relax.
Try using different root vegetables, such as parsnips or sweet potatoes, to add variety to the dish.
Serve the beef and sauce with crusty bread on the side, perfect for sopping up the juices.
Prepare the recipe up to 2 days in advance, making it perfect for busy weeknights or special events.
Freeze the cooked beef and sauce for up to 3 months, perfect for a quick and easy meal.
Common Mistakes to Avoid
-
Overcooking the Beef:
Fix: Cook the beef until it's tender and falls apart easily, but avoid overcooking it, as it can become dry and tough.
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Not Browning the Beef Properly:
Fix: Take the time to properly brown the beef, as this will add depth and richness to the sauce.
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Not Letting it Rest:
Fix: Let the beef rest for 10-15 minutes before serving, allowing the juices to redistribute and the meat to relax.
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Not Using High-Quality Ingredients:
Fix: Choose fresh, high-quality ingredients to ensure the best flavors and textures in your dish.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the sauce for an extra kick of heat.
Experiment with different root vegetables, such as parsnips or sweet potatoes, to add variety to the dish.
Try using different types of beef, such as short ribs or brisket, for a unique twist on the recipe.
Add some diced potatoes and carrots to the sauce to make a hearty and comforting stew.
Add some sautéed mushrooms to the sauce for an extra boost of flavor and texture.
Experiment with different types of wine, such as Merlot or Cabernet Sauvignon, to find the perfect flavor for your dish.
Storage & Make-Ahead
Store the cooked beef and sauce at room temperature for up to 2 hours, making sure to cover it with plastic wrap or aluminum foil.
Store the cooked beef and sauce in the refrigerator for up to 5 days, making sure to cover it with plastic wrap or aluminum foil.
Freeze the cooked beef and sauce for up to 3 months, making sure to label and date the container. When ready to eat, thaw overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
What type of beef should I use?
You can use any type of beef you like, but tougher cuts like chuck or round work best for this recipe. They become tender and fall-apart during the slow cooking process.
Can I use different types of wine?
Yes, you can experiment with different types of wine to find the perfect flavor for your dish. Red wine works best, but you can also try white wine or a combination of both.
How do I reheat the beef and sauce?
You can reheat the beef and sauce in the oven or on the stovetop. Simply cover it with plastic wrap or aluminum foil and heat it to an internal temperature of 165°F (74°C).
Can I freeze the cooked beef and sauce?
Yes, you can freeze the cooked beef and sauce for up to 3 months. Simply label and date the container, and thaw it overnight in the refrigerator when you're ready to eat it.
What are some variations I can try?
You can try different types of beef, add some heat with diced jalapenos, or experiment with different types of wine. You can also add some sautéed mushrooms or try different types of vegetables.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the sauce and simmer it on the stovetop or in the oven.
How do I know when the beef is done?
The beef is done when it's tender and falls apart easily. You can check it by inserting a fork or knife into the meat. If it slides in easily, the beef is done. If not, cook it for a few more hours and check it again.
slow cooker beef burgundy with roasted root vegetables
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed mushrooms (button, cremini, shiitake)
- 1 cup red wine (such as Burgundy or Merlot)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Brown the Beef. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
- Step 2: Soak the Mushrooms. In a small bowl, combine the mushrooms and 1 cup of hot water. Let it sit for 10-15 minutes, or until the mushrooms are soft and have released their liquid. Drain the liquid and chop the mushrooms.
- Step 3: Sauté the Onions and Garlic. In the same skillet, add the chopped onion and cook until it's translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the Red Wine and Beef Broth. Add the red wine to the skillet and bring it to a boil. Scrape the bottom of the skillet to release any browned bits. Add the beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
- Step 5: Add the Beef and Mushrooms to the Slow Cooker. Add the browned beef, sautéed onions and garlic, and the mushroom mixture to the slow cooker. Pour the red wine and beef broth mixture over the top.
- Step 6: Cook the Vegetables. Add the chopped carrots and potatoes to the slow cooker. Cook on low for 8 hours or high for 4 hours.
- Step 7: Serve and Enjoy. Serve the beef and vegetables hot, garnished with fresh thyme and crusty bread on the side.
- Step 8: Store Leftovers. Let the dish cool completely, then refrigerate or freeze for later use.
Recipe Notes
- To make this recipe more substantial, serve with crusty bread or over mashed potatoes.
- If using a slow cooker, cook on low for 8 hours or high for 4 hours. If using a Dutch oven, cook on the stovetop over low heat for 2-3 hours.
- You can substitute the red wine with an additional cup of beef broth if you prefer a non-alcoholic version.
- To make ahead, prepare the ingredients and store them in the refrigerator overnight. Cook the dish in the morning and let it simmer throughout the day.
- For a more intense flavor, use a high-quality red wine and let it reduce slightly before adding the beef broth.
- To freeze, let the dish cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months.
