Beef Stew Burgundy
Submitted by bju
Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.
YIELD
4 servingsPREP
15 minCOOK
9 hrsREADY
9 hrsSet this up in the morning and come home to a house that smells like a French bistro.
Beef chunks simmer all day in the crockpot with a full cup of Burgundy wine, crushed tomatoes, beef bouillon, and a smart addition of quick-cooking tapioca that thickens the broth without any flour or roux.
Potatoes, carrots, peas, and onions round it out into a complete one-pot meal.
Serve it as a stew with a crusty loaf of Italian bread for dunking, or ladle it over rice or split biscuits.
Kitchen Tips
- The tapioca is the secret weapon here. It dissolves during the long cook and gives the broth a silky, glossy body that flour-thickened stews cannot match.
- Start with the beef and wine on high for the first hour to get everything hot quickly, then the vegetables and seasonings go in for the long haul.
- A tablespoon of sugar might seem odd in a stew, but it balances the acidity of the tomatoes and wine beautifully.
- Always remove the bay leaves before serving. They have done their job and nobody wants to bite into one.
Ingredients
Directions
Put wine, bouillon and cut-up beef in crockpot on High for 1 hour.
After 1 hour, add tomatoes, tapioca, sugar, bay leaves, seasoned salt stir and mix well.
Then peel and cut up carrots, potatoes; add peas and onions or use mixed vegetables frozen (1 bag).
Cook in crockpot all day on High 6 to 8 hours and remove bay leaves before serving.
Serve above as stew.
Can also be served on rice or biscuits.
As stew, get a fresh made loaf of Italian bread to eat with it.
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