Crock Pot Beef Burgundy
Description
Stew meat is a catch-all phrase for cubed, lean meat from the round primal of any animal. This month’s packs are all cut from the top round and eye of round from Michigan-raised beef. These large grain muscles contain tons of flavor but require gentle cooking to yield a delicious end product. This is why we’re recommending this crock pot beef burgundy recipe. It’s simple, low-touch, and is one of the best ways to cook stew meat.
Details
Serves: 3-4 Adults
Method: Crock Pot
Total Time: 6-8 hrs
Active Time: 30-45 mins
Difficulty: 5.5/10
Ingredients
3 tablespoons butter
3 tablespoons vegetable oil
2 medium onions, quartered
2 pounds beef stew meat
1 (750 milliliters) bottle red wine
6 carrots, chopped into ½ inch chunks
3 sprigs fresh thyme
2 large bay leaves
salt and freshly ground black pepper to taste
Directions
Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 4 to 5 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.
Butcher’s Note
If the sauce is too thin at the end of cooking, thicken it by simmering it in the slow cooker with the lid off until reduced. You can also thicken using 1 to 2 tablespoons of flour; mix 1/4 cup of the sauce with flour until no lumps remain, then whisk into the slow cooker and bring to a simmer for 1 to 2 minutes.