Ingredients:
– 1 lb beef stew meat (or chuck roast, cut into chunks)
– 1/2 cup red wine (preferably Burgundy, but any dry red wine works)
– 1/2 cup beef broth
– 1/2 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and sliced
– 1/2 cup mushrooms, sliced (optional)
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– Salt and pepper, to taste
– 1 tbsp olive oil (for browning)
– 2 tbsp flour (optional, for thickening)
Instructions:
1. Brown the beef: In a large skillet, heat the olive oil over medium-high heat. Brown the beef stew meat on all sides, working in batches if necessary to avoid overcrowding. Once browned, transfer the beef to the Crock Pot.
2. Sauté the vegetables: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes, until softened, then add the tomato paste and cook for another minute, stirring to combine. Transfer everything to the Crock Pot with the beef.
3. Add liquids and seasonings: Pour the red wine and beef broth into the Crock Pot. Add the carrots, mushrooms (if using), thyme, rosemary, salt, and pepper. Stir everything together.
4. Cook in the Crock Pot: Cover the Crock Pot and set it to low. Cook for 6-7 hours, or until the beef is tender and the flavors have melded together.
5. Optional thickening: If you’d like a thicker sauce, mix the flour with a little bit of cold water to make a slurry. About 30 minutes before serving, stir the slurry into the Crock Pot and let it cook for the remaining time.
6. Serve: Once the beef is tender and the sauce is thickened (if using flour), serve the Beef Burgundy over mashed potatoes, rice, or crusty bread.
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Preparation Time: 15 minutes
Cooking Time: 6-7 hours (on low)
Serves: 2 people
This simple version of Beef Burgundy is packed with flavor and perfect for a cozy, easy dinner!
