Savory and satisfying – perfect for cool weather dinners with the added slow cooker bonus – coming home to the smell of homemade hearty goodness, near ready to eat. Do not be lead astray, there are extra steps in the recipe that add to the final overall quality. It is not a dump and run type recipe. Sure you could skip ahead but it will come at a sacrifice, as each adds a subtle layer of flavor. Recipe based on Lynn Alley’s The Gourmet Slow Cooker recipe.
Slow Cooker Beef Burgundy
Enjoy with a rustic crusty bread or wide noodle pasta. Serves 2-3.
- ¾ cup flour
- 1 teaspoon kosher salt, another teaspoon plus more at the end
- 1 ½ pounds beef short ribs or beef stew meat (cut into 1 to 2 inch cubes)
- 3 tablespoons butter or canola oil (for browning beef) plus another 2 tablespoon for sautéing
- 2 cups full-bodied red wine such as a Pinot Noir or bold red table wine. Buy something you would drink.
- 1 cup beef stock (freeze the rest of the can or box for next time)
- 2 cloves garlic, chopped or crushed
- 2 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- Feel free to add other herbs, such as oregano, and extra thyme and rosemary for garnish
- 2 bay leaves
- 20 baby white onions or boilers
- 1 pound button or other mushrooms, halved
- ½ cup grated parmesan, asiago or romano cheese
- Additional items to possibly add: quartered baby potatoes, pearl barley (cook according to package directions)
- Additional salt and fresh cracked pepper as needed at the end to match your taste
Helpful items: slow cooker liners (link to my affiliate store here) and plastic bag
- In a plastic bag or on a plate, combine flour and salt then add in the prepped beef and toss to coat. If using short ribs, do not worry about cutting smaller, leave the meat on the bone, it add flavors and the meat will just fall off.
- Heat the butter or oil in a large sauce or sauté pan over medium to medium high heat. Add the beef and brown on each side, turning every few minutes with tongs. You aren’t cooking it all the way. Should take about 10 minutes. When browned, set aside.
- To the pan add the wine (and pour yourself some too), beef stock and stir over medium heat for a few minutes. This step is “deglazing” the pan or soaking up the browned tasty bits off the pan and into the sauce. Continuing cooking and stirring for 10 minutes until the wine begins to reduce and the sauce seems thicker. Add another teaspoon of salt at this point. Taste your sauce.
- Put your liner in your slow cooker, or don’t use one (but don’t cry to me when you have to wash it). Place the beef in the cooker and then add garlic, thyme, rosemary and bay leaves. Pour in wine sauce.
- Cover and cook on low for 4-6 hours. Or refrigerate the crock and contents until you are ready to use. I like to prep mine the night before.
- While beef is slow cooking, peel onions and cut off the ends and if using boiling onions, halve or quarter. Heat a sauté pan (you could even use the same one from above) and add 1 tablespoon butter and cook onions over medium to medium high heat until just browned. Put aside. You will add these in to the slow cooker about 30 – 60 minutes before ready to serve. They will continue to get tender.
- About 45 minutes before serving, sauté the mushrooms in butter, about 5 minutes. Add the mushrooms to the slow cooker about 30 minutes before ready to serve. If adding pearl barley, do so
- Taste your beef burgundy after adding the mushrooms and if it needs more salt add some. It might not though as the stock has salt and your butter might have, depending.
- Before serving remove the sprigs of herbs and top with grated cheese. Serve piping warm with bread for mopping up the sauce.