Crockpot Vegetable Beef Burgundy is the ideal dish to warm you up on bitterly cold days. Two weeks ago, it was bitterly cold. When I saw the news reporting record low temperatures in the Midwest, like -54 degrees, it was the first time I was thankful that it was 14 degrees here in Knoxville. Cold, wintry months always make me think of hearty, comfort food soups that warm you up from the inside out.
This recipe for the best Crockpot vegetable beef burgundy is perfect for cold nights such as these. So, should the Polar Vortex want to strike again, at least with this recipe, you’ll have something delicious and bone-warming to look forward to.
Warm Up with the Best Crockpot Vegetable Beef Burgundy
Cold winter days call for hearty meals that fill your home with delightful aromas. Crockpot Vegetable Beef Burgundy is the ultimate comfort food, bringing together tender beef, rich flavors, and wholesome vegetables. Slowly cooked to perfection, this dish is ideal for warming you up from the inside out. The best part? The slow cooker does most of the work for you, so you can enjoy a cozy day indoors while dinner practically makes itself.
Step 1: Preparing the Ingredients
First, chop up 3 long carrots, 3 celery stalks, and one small onion. Then grab a 3-4 lb boneless beef roast and season it generously with salt and pepper on both sides. Sear the roast in a hot pan for 3 to 4 minutes on each side. The goal is not to cook the roast all the way through but rather to sear the outside to hold in the moisture and flavor. Remove the beef and place it in the Crockpot.
In the same pan you used for the meat, pour in 1 tablespoon of olive oil and sauté 2 tablespoons of minced garlic for a quick 30 seconds. Pour in 2 cups of Merlot or burgundy wine and cook down the mixture until it comes to a slow boil. Once boiled, pour this mixture over the beef in the slow cooker. If you prefer not to cook with wine, substitute beef broth.
In a medium-sized bowl, combine 1 cup of beef broth and 1/2 cup of flour. Whisk this together and pour over the meat.
Craving beef and gravy without the six-hour wait?
Heidi's shepherd's pie is burgundy's quick cousin.
Step 2: Cooking the Crockpot Vegetable Beef Burgundy
Add in the vegetables you chopped up earlier, as well as 2 bay leaves. Cover the Crockpot vegetable beef burgundy and cook on LOW for 6 hours or HIGH for 3 hours.
While we were waiting for the beef burgundy to cook, Nevaeh and I made homemade wheat bread using our breadmaker. We use the Oster Expressbake Breadmaker because we can have a fresh loaf in 90 minutes! It is an easy task she can help with and allows her to feel a part of the process. I also LOVE the memories we are making in the kitchen together!
When the Crockpot vegetable beef burgundy is done, I use a fork and knife to cut it up into bite-sized pieces and then return it to the Crockpot. It should pull apart easily.
Serve It Your Way
This Crockpot vegetable beef burgundy goes great with fresh bread, fluffy yeast rolls, or skillet cornbread. It will warm you up from the inside out! That’s definitely something we need in the middle of February!
If you like this easy Crockpot vegetable beef burgundy recipe, you may also like Crockpot chicken noodle soup and healthy Crockpot white chicken chili. You may also like to check out my easy 30-minute meals or follow my Pinterest boards. Whatever your taste, happy cooking, y’all!
Crockpot Vegetable Beef Burgundy
Ingredients
Method
- Chop the carrots, celery and onion. Season the roast generously with salt and pepper on both sides.
- Sear the roast in a hot pan 3-4 minutes per side, then transfer it to the Crockpot.
- In the same pan, heat the olive oil and saute the garlic 30 seconds. Add the wine and bring to a slow boil, then pour over the beef.
- Whisk the beef broth and flour together until smooth and pour over the meat.
- Add the vegetables and bay leaves. Cover and cook on LOW 6 hours or HIGH 3 hours.
- Remove the bay leaves. Cut the beef into bite-size pieces (it should pull apart easily) and return it to the sauce. Serve with fresh bread, rolls or cornbread.
