Boeuf En Daube French Beef Burgundy in the Crock Pot
Experience the timeless elegance of French cuisine with this "Boeuf En Daube French Beef Burgundy in the Crock Pot," a slow-cooked masterpiece that's as comforting as it is sophisticated. Tender chunks of marinated beef chuck roast are paired with hearty vegetables like carrots, pearl onions, and mushrooms, then simmered in a rich blend of dry red wine, beef broth, and aromatic herbs. This effortless crock pot recipe captures the deeply savory flavors of traditional Beef Burgundy with modern convenience, allowing the flavors to meld beautifully over eight hours of slow cooking. Perfect for dinner parties or a cozy family meal, serve this classic French stew with crusty bread or creamy mashed potatoes for a truly heartwarming dish.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cut into 2-inch cubes
- 2 cups Dry red wine (such as Burgundy or Pinot Noir)
- 3 medium Carrots, peeled and sliced into 1/2-inch rounds
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 4 Fresh thyme sprigs
- 2 Bay leaves
- 12 Pearl onions, peeled
- 8 ounces Mushrooms, quartered
- 2 tablespoons Olive oil
- 2 tablespoons Flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
In a large bowl, combine the beef cubes, red wine, and 2 teaspoons of salt. Mix well, cover, and marinate in the refrigerator for at least 4 hours or overnight for best results.
Remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches, browning them on all sides. Transfer the browned beef to the crock pot.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the yellow onion, carrots, and minced garlic for about 5 minutes, until softened. Stir in the tomato paste and flour, cooking for another minute.
Deglaze the skillet by adding 1 cup of the reserved wine marinade to the pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes, then pour the mixture into the crock pot over the beef.
Add the remaining wine marinade, beef broth, thyme sprigs, bay leaves, pearl onions, and mushrooms to the crock pot. Stir gently to combine.
Cover and cook on low heat for 8 hours, or until the beef is tender and the flavors have melded together.
Before serving, discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot in bowls, garnished with chopped parsley if desired. This dish pairs wonderfully with crusty French bread or buttery mashed potatoes.
Nutrition Facts
Calories |
3676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 73.7 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 557 mg | 43% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 6647 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
