Americas Test Kitchen Slow Cooker Beef Burgundy Recipes

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AMERICA'S TEST KITCHEN SLOW COOKER BEEF BURGUNDY



America's Test Kitchen Slow Cooker Beef Burgundy image

This recipe is from the America's Test Kitchen slow cooker episode. I'm not a fan of slow cookers, but this Beef Burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!

Provided by IHeartBobert

Categories     Meat

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

8 ounces bacon, chopped
4 lbs beef chuck, cut into 1 1/2 inch chunks
salt & freshly ground black pepper
1 large onion, chopped fine
2 carrots, peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme
4 tablespoons tomato paste
2 1/2 cups pinot noir wine
1 1/2 cups reduced-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons minute tapioca
3 tablespoons minced fresh parsley
8 ounces white pearl onions
8 ounces sliced button mushrooms

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!

SLOW COOKER BEEF BOURGUIGNON



Slow Cooker Beef Bourguignon image

The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.

Provided by stella

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h45m

Yield 6

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons vegetable oil
2 medium onions, quartered
2 pounds beef stew meat
1 (750 milliliter) bottle red wine
6 carrots, chopped into large chunks
3 sprigs fresh thyme
2 large bay leaves
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 12.6 g, Cholesterol 95.1 mg, Fat 21.4 g, Fiber 2.4 g, Protein 28.9 g, SaturatedFat 8 g, Sodium 150.7 mg, Sugar 5.2 g

PRESSURE COOKER BOEUF BOURGUIGNON



Pressure Cooker Boeuf Bourguignon image

I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.-Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

Steps:

  • Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker., Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer. Press cancel., Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.

Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

SLOW COOKER BOEUF BOURGUIGNON



Slow Cooker Boeuf Bourguignon image

I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 12 servings.

Number Of Ingredients 15

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

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.

Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

I made this for dinner tonight and it was quite good. I did add more garlic and also rosemary and thyme to add a little more flavor and because both of those herbs mix so nicely with red wine in cooking. I also used extra onions and mushrooms. Feel free to experiment with seasonings and veggies though the recipe as is is more classic. This is an extremely simple recipe for an old classic and practically foolproof. Your crockpot may cook slower or quicker though, so be aware of that.

Provided by JanetB-KY

Categories     Stew

Time 12h10m

Yield 4-5 serving(s)

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lbs cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 1/2 cups pearl onions, peeled
8 ounces small fresh whole mushrooms
1 garlic clove, minced (I used three)
1 bay leaf
1 (10 1/2 ounce) can condensed beef consomme
1 cup water
1/2 cup red Burgundy wine
fresh oregano, if desired

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.

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 17

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Optional: Hot cooked noodles and minced fresh parsley

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.

Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

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