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Why You'll Love This slow cooker beef burgundy stew with winter root vegetables and garlic
- Easily Made in a Slow Cooker: This recipe is perfect for busy days, as it can be prepared in just a few minutes and then cooked to perfection in your slow cooker.
- Hearty and Comforting: The combination of tender beef, rich burgundy wine, and sweet winter vegetables makes for a stew that is both nourishing and delicious.
- Perfect for Winter: This recipe is a great way to warm up on a cold winter's night, and the use of winter root vegetables makes it a seasonal and sustainable choice.
- Customizable: You can easily customize this recipe to suit your tastes, by adding or substituting different vegetables, herbs, and spices.
- Make-Ahead Friendly: This recipe can be prepared ahead of time, making it perfect for meal prep or for serving at a dinner party.
- Freezer Friendly: The stew can be frozen for up to 3 months, making it a great option for meal prep or for storing leftovers.
- Easy to Serve: The stew can be served with a variety of sides, such as crusty bread, mashed potatoes, or egg noodles, making it a versatile and convenient option.
- Impressive but Easy: Despite its impressive flavor and presentation, this recipe is surprisingly easy to make, making it perfect for special occasions or everyday meals.
Ingredient Breakdown
The key ingredients in this recipe are the beef, burgundy wine, winter root vegetables, and garlic. The beef provides the protein and heartiness of the stew, while the burgundy wine adds a rich and fruity flavor. The winter root vegetables, such as carrots, parsnips, and turnips, add natural sweetness and texture, while the garlic provides a pungent and aromatic flavor. When selecting these ingredients, it's best to choose high-quality options, such as grass-fed beef and fresh, seasonal vegetables. You can also customize the recipe by substituting different vegetables or using different types of wine.
How to Make slow cooker beef burgundy stew with winter root vegetables and garlic
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until they are softened and translucent, about 5 minutes.
Add the garlic and thyme to the skillet and cook for 1 minute, until fragrant.
Add the burgundy wine and broth to the skillet, scraping up any browned bits from the bottom. Bring the mixture to a boil and then reduce the heat to low.
Add the browned beef, softened onions, and winter root vegetables to the slow cooker. Pour the wine and broth mixture over the top and season with salt and pepper.
Cover the slow cooker and cook the stew on low for 8-10 hours or on high for 4-6 hours.
Tips for Perfect Results
The quality of your ingredients will greatly impact the flavor and texture of the stew. Choose grass-fed beef, fresh vegetables, and a good burgundy wine for the best results.
Browning the beef is an important step in developing the flavor of the stew. Make sure to cook the beef until it is nicely browned on all sides, as this will add depth and richness to the dish.
The winter root vegetables should be tender but still crisp. Avoid overcooking them, as this can make the stew mushy and unappetizing.
Let the stew rest for at least 30 minutes before serving. This will allow the flavors to meld together and the meat to become tender and fall-apart.
The stew can be customized with a variety of spices and herbs. Try adding some dried thyme, rosemary, or bay leaves to give it a unique flavor.
The stew is best served with a crusty loaf of bread, which can be used to mop up the rich and flavorful broth.
The stew can be made ahead of time and refrigerated or frozen for later use. This makes it a great option for meal prep or for serving at a dinner party.
The stew takes time to cook, so be patient and let it simmer away. The end result will be worth the wait, as the flavors will have melded together and the meat will be tender and fall-apart.
Common Mistakes to Avoid
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Not Browing the Beef: Failing to brown the beef can result in a stew that lacks flavor and texture. Make sure to cook the beef until it is nicely browned on all sides.
Fix: Take the time to brown the beef properly, as this will add depth and richness to the stew.
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Overcooking the Vegetables: Overcooking the vegetables can make the stew mushy and unappetizing. Avoid cooking the vegetables for too long, as this can result in a stew that lacks texture and flavor.
Fix: Cook the vegetables until they are tender but still crisp. This will add texture and flavor to the stew.
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Not Letting it Rest: Failing to let the stew rest can result in a stew that is not as flavorful or tender as it could be. Letting the stew rest allows the flavors to meld together and the meat to become tender and fall-apart.
Fix: Let the stew rest for at least 30 minutes before serving. This will allow the flavors to meld together and the meat to become tender and fall-apart.
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Not Using High-Quality Ingredients: Using low-quality ingredients can result in a stew that lacks flavor and texture. Choose high-quality ingredients, such as grass-fed beef and fresh vegetables, for the best results.
Fix: Use high-quality ingredients, such as grass-fed beef and fresh vegetables, to add flavor and texture to the stew.
Variations & Substitutions
Replace the beef with portobello mushrooms or eggplant, and use vegetable broth instead of beef broth.
Use gluten-free broth and avoid adding any gluten-containing ingredients, such as wheat or barley.
Replace the butter with a dairy-free alternative, such as coconut oil or olive oil, and use a non-dairy milk instead of heavy cream.
Add some heat to the stew by adding diced jalapenos or red pepper flakes.
Add some sautéed mushrooms, such as cremini or shiitake, to the stew for added flavor and texture.
Replace the beef with lamb, and use lamb broth instead of beef broth for a unique and flavorful twist.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be refrigerated for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the stew?
Yes, the stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
What type of wine should I use?
A good burgundy wine is the best choice for this recipe. If you can't find burgundy wine, you can substitute it with a similar red wine, such as merlot or cabernet sauvignon.
Can I use other types of beef?
Yes, you can use other types of beef, such as chuck or round, but keep in mind that the cooking time may vary. Chuck and round beef may require a longer cooking time to become tender.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as potatoes, carrots, or parsnips. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
How do I serve the stew?
The stew is best served with a crusty loaf of bread, which can be used to mop up the rich and flavorful broth. You can also serve it with mashed potatoes, egg noodles, or over rice.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the wine and broth and bring to a boil. Cover the Dutch oven and transfer it to the oven, where it will simmer away until the meat is tender.
How long does it take to cook the stew?
The stew takes about 8-10 hours to cook on low in a slow cooker, or 4-6 hours on high. If you're using a Dutch oven, it will take about 2-3 hours to cook, depending on the heat and the size of the Dutch oven.
slow cooker beef burgundy stew with winter root vegetables and garlic
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the Ingredients. Chop the onion, garlic, carrots, potatoes, and red bell pepper. Season the beef stew meat with salt and pepper.
- Step 2: Brown the Beef. Heat a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 3: Cook the Vegetables. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the Vegetables to the Slow Cooker. Add the cooked onion and garlic, chopped carrots, potatoes, and red bell pepper to the slow cooker.
- Step 5: Add the Beef and Broth to the Slow Cooker. Add the browned beef stew meat, diced tomatoes, beef broth, tomato paste, and dried thyme to the slow cooker. Stir to combine.
- Step 6: Cook the Stew. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Step 7: Season and Serve. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and brown the beef up to a day in advance.
- Substitution: Use ground beef or ground turkey instead of beef stew meat if preferred.
- Pro tip: Use a slow cooker liner to make cleanup easier.
- Variation: Add other winter root vegetables, such as parsnips or turnips, to the stew for added flavor and nutrition.
- Leftover idea: Use leftover stew as a filling for sandwiches or as a topping for mashed potatoes or rice.
