Real Recipes From Real Home Cooks ®

mom's beef burgundy

a recipe by
Fran Murray
Fountain Hills, AZ

This is a wonderful "comfort food" recipe. It's done in the crock pot and is fabulously flavorful! I always serve it over creamy mashed potatoes...Yum!

serves 4 to 6
prep time 30 Min
cook time 9 Hr
method Slow Cooker Crock Pot

Ingredients For mom's beef burgundy

  • 1 lb
    bacon, chopped
  • 4 lb
    stew beef, 1/2- to 3/4-inch chunks
  • salt and pepper
  • 1 lg
    yellow onion, chopped fine
  • 3
    carrots, chopped fine
  • 8 clove
    garlic, minced
  • 2 tsp
    chopped fresh thyme
  • 4 Tbsp
    tomato paste
  • 2 1/2 c
    pinot noir
  • 1 1/2 c
    low-sodium chicken broth
  • 1/3 c
    soy sauce
  • 3
    bay leaves
  • 3 Tbsp
    minute tapioca
  • 3 Tbsp
    minced fresh parsley (italian)

How To Make mom's beef burgundy

  • 1
    Cook bacon in large skillet 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.
  • 2
    Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. 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 to slow cooker insert.
  • 3
    Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add 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 insert.
  • 4
    Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scrapping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.
  • 5
    Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover and cook until meat is fork tender, about 9 hours.
  • 6
    When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over creamy mashed potatoes or hot buttered egg noodles.