Slow Cooker Beef Burgundy

This Slow Cooker Beef Burgundy is packed full of veggies and lean protein to bring you a delicious and hearty dinner any day of the week!

Thanks to Michigan Beef Industry Commission for sponsoring this post.

The new year is in full swing with school starting this week and plans for the upcoming year here on Chocolate Slopes. The hiatus I took over the holidays was so needed. Since blogging can be a 24/7 job if you allow it, it’s necessary to take a break to recharge, which I hope happened!

And since we moved just a little over a month ago we’re all still getting used to a new routine. Especially bedtime since my boys (ages 6 and 3) are sharing a room for the first time. It sure is a transition period! And to keep things simple, I’m continuing to give my slow cooker a good workout. This latest recipe could of course be cooked in a large pot, but I much prefer adding ingredients to the slow cooker and forgetting about it. 

This recipe was a bit of an experiment since I have never, yes never cooked with wine. It’s a little hard to believe since I have cooked with beer in numerous recipes before but never with wine. I researched a bit of why you would want to cook with wine and I found out that wine helps tenderize meat along with adding flavor and moisture to the dish. 

Dietitian’s Dish

When it comes to beef in my house, you’ll always see pounds of lean or extra lean ground beef frozen in one pound portions. This is because I stock up at my local Sam’s Club, since it’s so much cheaper. I also stock up on steak anytime I see it on sale. For this recipe you can use a few different cuts of beef such as stew beef or boneless beef chuck. 

Slow Cooker Beef Burgundy

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Ingredients

  

• 2 pounds stew beef cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/4 cup whole wheat flour
• salt and black pepper
• 3 teaspoons minced garlic
• 1 pound red potatoes cubed
• 3 medium carrot sliced
• 8 ounces fresh mushrooms
• 2 medium onions sliced
• 1 cup beef broth
• 1 cup red wine
• 2 teaspoon thyme leaves
• 2 bay leaves
• fresh parsley

Instructions

 

• In a bowl, combine flour, salt and pepper. Coat beef with flour.
• Over medium-high heat, add olive oil and beef cubes to a skillet, searing both sides for about 5 minutes. Remove beef.
• Add onions, 1/4 cup red wine and minced garlic to warm skillet. Saute for about 5 minutes.
• Add all ingredients except mushrooms to slow cooker.
• Cook on high for 6 hours (or low for 8 hours). Add mushrooms about 1 hour before done.

Tried this recipe?Let us know how it was!

Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.

This Slow Cooker Beef Burgundy post first appeared on Chocolate Slopes.

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