Welcome to 2013! I hope you’ve had a nice beginning to your year. Mine has been full and busy. Now that we’re headed into the rest of our Minnesota winter, hearty warm meals become the warm welcome we look for during our short days. I love the holidays, but these months are quieter for me, requiring less and allowing me to ease back into a schedule–well, as close as I ever get to a schedule, anyway. Crock pots are extra nice this time of year, filling our homes with warm cooking smells all day long, and beef burgundy is perfect for warmth and an amazing aroma.
There are a million and one recipes for Beef Burgundy, but all have a few basic ingredients in common: beef, onion, carrots, mushrooms, thyme, garlic, beef broth, and burgundy wine. Some people add tomato paste, bacon, and bay leaves; and the variations of exactly how to bring it all together range from super simple to ridiculous time and energy robbers. If a dish is going to require as much work as some of the recipes I’ve read, it had better make my hair glossy and apply my makeup, as well.
So, I’m going to add my own version to the myriad of recipes out there confusing cooks everywhere.
I love fresh rosemary in mine, I mess with the wine and beef broth until it has the right consistency, and as always, I try to find the balance between easiest method and flavor perfection. You could dump everything into the crock pot and let it cook, but you would definitely sacrifice some amazing flavor.
I tried to show step by step my “simplified-wow-factor-crock-pot-beef-burgundy.” Sadly, I forgot to get a gather-the-ingredients shot, so you’ll have to go down both of the lists of ingredients and read them. Bummer.
The recipe is in two section for a couple reasons. First, it’s long enough that you’d have to keep going back and forth from the ingredients with their measurements, and the instructions on what to do with them. Secondly, you do the steps at least eight hours apart, so it’s a little like following two different recipes. I’m hoping it will simplify things for you. If it makes it more confusing, please let me know! I’m serious about making kitchen time as enjoyable and easy as possible.
1. (Turn crock pot on to low before you start the other stuff. ) Brown beef (in two batches if necessary so you don’t crowd the pan) in olive oil and butter about 4 minutes, shaking pan after 1 minute. Do not cook through. Place browned beef in crock pot.
2. Add a touch more oil to pan if necessary, then add carrots and sauté about 1 minute before adding onions.
3. Add onions to pan
4. Sauté onions and carrots an additional 2 minutes, or until onions just begin to brown
5. Add about 1 cup of burgundy to pan
6. Deglaze pan – scrape up browned bits and blend juices from beef and carrots and onions with the burgundy.
7. Pour veggies and liquid into crock pot; add garlic, rosemary and thyme.
8. Stir it all together. Now put the lid on and let it go as you go about your day
SKIP FORWARD TO 1 HOUR BEFORE READY TO SERVE.
PART 2 – Get potatoes started if using mashed potatoes as a base, then:
9. Make paste of butter and flour, set aside
10. Sauté mushrooms in butter over medium heat, when golden brown, add to crock pot.
11. Return pan to heat and deglaze with another cup of burgundy.
12. Add butter-flour paste, whisking as it melts. If there are any lumps, whisk vigorously, then add beef broth until it reaches the consistency of melted ice cream.
13. Add to crock pot.
14. Stir to combine, let simmer while you finish the mashed potatoes or egg noodles.
There really are mashed potatoes under there. This deep bowl made them disappear.
CROCK POT BEEF BURGUNDY
INGREDIENTS PART 1
- 3 lb. roast, cut into 2″ cubes
- 2 TB Olive oil
- 2 TB Butter
- Salt and pepper
- 3 lg carrots, each cut into 4 large chunks
- 3 onions, each cut into 8 wedges
- 1 cup Burgundy
- 1 cup beef broth
- 6 cloves garlic, minced
- 1 stem rosemary, leaves stripped and chopped
- A few stems thyme, leaves stripped
INSTRUCTIONS PART 1
In preparation for the day, quarter mushrooms when you cut up carrots, onions, herbs and garlic, and refrigerate mushrooms in an airtight container or zippered bag until Part 2 of preparations.
At some point you will also want to get the potatoes prepped for mashing. If you want to take care of that in the morning, you can peel and chop them, and keep them covered in water in the refrigerator until ready to boil. This will save a lot of time at the end of the day.
- Melt butter in olive oil in large saute pan over medium to medium high heat. Brown beef in batches, only as much as will cover the bottom of the pan in a single layer. Stir or shake loose after 1 minute. Cook 3 – 4 minutes total. Just brown the meat, do not cook it through. Place browned meat in crock pot.
- Add a touch more oil to pan if necessary, add carrots and sauté about 1 minute before adding onions.
- Add onions to pan. Sauté onions and carrots an additional 2 minutes, or until onions just begin to brown. Deglaze pan with burgundy – scrape up browned bits and blend juices from beef, carrots and onions.
- Pour veggies and liquid into crock pot; add garlic, rosemary and thyme, and stir.
Now put the lid on and let it go as you go about your day. 8 hours on low or 4 on high.
INGREDIENTS PART 2
- 2 TB flour
- 2-3 TB butter for paste
- 2 TB butter for mushrooms
- 16 oz mushrooms, quartered (I used 8 oz white mushrooms and 8 oz baby bellas)
- 1 – 2 cups beef broth
INSTRUCTIONS PART 2
If making mashed potatoes from morning prep, drain the water, rinse the potatoes, and put them in a pot to boil as you usually do. You can make this with egg noodles instead, but I prefer mashed potatoes.
- Make paste of butter and flour, set aside
- Sauté mushrooms in butter over medium heat. When golden brown, add to crock pot
- Return pan to heat and deglaze with another cup of burgundy.
- Add butter/flour paste, whisk as it melts. If there are any lumps, whisk vigorously, then add beef broth until it reaches the consistency of melted ice cream.
- Add to crock pot. Stir to combine, let simmer while you make the mashed potatoes or egg noodles.
Serve over mashed potatoes or egg noodles with steamed peas or green beans and/or a tossed green salad.