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Beef Burgundy

8
Points®
Total Time
5 hr 40 min
Prep
20 min
Cook
5 hr 20 min
Serves
4
Difficulty
Easy
Traditionally, the French use Burgundy wine when cooking their famous boeuf Bourguignon, but any dry red wine will work here. This is truly a comfort food favorite, plus it reheats well should you have leftovers. Browning meats in a skillet before cooking in the slow cooker develops a nice brown crust on the exterior of the meat, which adds flavor and rich color to the finished dish. If you want a truly one-pot experience, however, you can omit this step and place the meat directly in the slow cooker with the remaining ingredients.

Ingredients

Canola oil

2 tsp

Uncooked lean beef round

16 oz, trimmed of all visible fat and cut into 2-inch chunks

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Canned beef broth

1½ cup(s), low sodium

Red wine

4 fl oz

Uncooked potato

2 medium, all-purpose, peeled and cut into 1-inch cubes

Cremini mushroom

½ pound(s), fresh, quartered

Frozen whole onion

4 oz

Garlic

2 clove(s), minced

Fresh thyme

1 Tbsp, fresh, chooped or 1 teaspoon dried

Bay leaf

1 leaf/leaves

All-purpose flour

2 Tbsp

Water

3 Tbsp, cold

Brown gravy

2 tsp, or browning and seasoning sauce

Fresh parsley

2 Tbsp, fresh, chopped

Instructions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the beef, then sprinkle with the salt and pepper. Cook, turning occasionally, until browned, about 6 minutes.
  2. Transfer the beef to a slow cooker. Add broth, wine, potatoes, mushrooms, onions, garlic, thyme, and bay leaf. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  3. About 20 minutes before the cooking time is up, combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from slow cooker until blended. Stir flour mixture into the slow cooker. Cover and cook on high, until mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving. Yields 1 1/2 cups per serving.

Notes

Avoid “cooking wines,” as their taste is inferior and they can be high in sodium—cook only with wine that you would serve at the dinner table.

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