This is a tasty beef stew with vegetables, herbs, wine and a touch of brandy. It’s easy to fix in a slow cooker and tastes so good when eaten in a warm, cozy kitchen or maybe in front of the fireplace.
BURGUNDY BEEF STEW - SLOW COOKER
½ lb. chuck steak, fat removed, cut into 1-inch pieces
2 tsp. olive oil, divided
1-½ cups chopped onion
6 medium potatoes, peeled and cut into 1-inch cubes
16 baby carrots, cut into ¼ inch slices
2 cloves garlic, minced
2 Tblsp. quick-cooking tapioca
1 cup Burgundy wine
½ cup beef broth
¼ cup brandy
1 Tblsp. tomato paste
1 tsp. dried thyme, crushed
½ tsp. dried rosemary, crushed
½ tsp. salt
½ tsp. black pepper
1 cup mushrooms, sliced
In a medium skillet over medium high heat, heat 1 tsp. oil and brown chuck steak cubes on all sides – do not cook through. Set aside
In a 3-½- or 4-quart slow cooker place chopped onion, potato cubes, carrot slices, garlic. Sprinkle tapioca over the top.
Place beef on top of vegetables. In a medium bowl, whisk together wine, broth, brandy, tomato paste, thyme, rosemary, salt and pepper. Pour over ingredients in slow cooker.
Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
Near the end of cooking time, in a small skillet, cook mushrooms in the remaining 1 tsp. of oil over medium-high heat until browned. Stir mushrooms into beef mixture.
Makes 4-6 servings
6 thoughts on “Burgundy Beef Stew-Slow Cooker”
Can’t go wrong with a beef stew. 👍
Sounds wonderful, especially the way you described, sitting in a cozy kitchen or by the fire. I’d like a piece of nice, crusty bread with it. 🙂
Looks like a good recipe, and the interesting thing is that it doesn’t take much meat to make it tasty. I like chuck steak and roast better than any other beef, so I know it wouldn’t cost much to make this one!
mmm. . . This looks delicious. It would be perfect for dinner on a cold winter evening.
Looks wonderful for a cold winter night. Like your header photo. 🙂
Sounds delicious! I love a good stew. ☺