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, atleast with this recipe you’ll have something delicious and bone-warming to look forward to. Here’s how to make it:
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 saute 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.
Cooking the Beef Burgundy
Add in the vegetables you chopped up earlier as well as 2 bay leaves. Cover the Crockpot 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 apart of the process. I also LOVE the memories we are making in the kitchen together!
When the beef burgundy is done, I use a fork and knife to cut it up into bite sized pieces and then I return it to the Crockpot. It should pull apart easily.
This 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!
The Best Crockpot Vegetable Beef Stew
Ingredients
- 1 tsp each Kosher salt and freshly ground black pepper
- 3-4 lb boneless beef chuck roast
- 2 Tbsp garlic
- 1 Tbsp olive oil
- 1 small onion chopped
- 3 long carrots chopped
- 3 celery stalks chopped
- 2 bay leaves
- 2 cups Merlot or burgundy wine
- 1 cup beef broth
- 1/2 cup flour
Instructions
- Chop all vegetables; set aside.
- Season both sides of beef with salt and pepper.
- Heat pan and sear beef, 3-4 minutes on each side. Remove to the slow cooker.
- In same pan, heat the olive oil and saute the garlic for 1 minute.
- Add in the wine and bring to a boil.
- Once boiled, pour the wine mixture over the beef.
- Add the vegetables and bay leaves to the Crockpot.
- In a separate bowl, whisk the beef broth and flour until smooth. Pour in slow cooker and stir.
- Cook beef stew on LOW for 6 hours or HIGH for 3 hours.
- Serve warm with fresh rolls or cornbread.