Crock Pot Beef Burgundy Stew
Transform your dinner routine with this rich and hearty Crock Pot Beef Burgundy Stew, a slow-cooked classic that's perfect for cozy nights. Tender cubes of beef are seared to golden perfection before simmering low and slow in a luxurious blend of Burgundy wine, beef broth, and aromatic herbs. Packed with wholesome vegetables like carrots, parsnips, mushrooms, and red potatoes, this one-pot wonder offers a perfectly balanced, melt-in-your-mouth flavor with minimal effort. Simply prep in 20 minutes, let your crock pot do the work, and return to a comforting, soul-warming meal that’s ideal for family dinners or entertaining guests. Pair this savory stew with crusty bread or creamy mashed potatoes for the ultimate French-inspired comfort food experience.
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Recipe Information
Ingredients
- 2 pounds beef stew meat, cubed
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 4 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 6 red potatoes, quartered
- 8 ounces mushrooms, sliced
- 1.5 cups Burgundy wine (or dry red wine)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the cubed stew meat, flour, salt, and black pepper. Toss the meat until evenly coated.
Heat the olive oil in a skillet over medium-high heat. In batches, sear the beef cubes on all sides until browned. Transfer the browned meat to the crock pot.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant. Add the onion and garlic mixture to the crock pot over the beef.
Add the carrots, parsnips, red potatoes, and mushrooms to the crock pot, spreading them evenly over the beef.
In a medium bowl, whisk together the Burgundy wine, beef broth, tomato paste, and Worcestershire sauce. Pour the mixture into the crock pot.
Tuck the bay leaves and thyme sprigs into the stew.
Cover the crock pot with its lid and cook on low heat for 7-8 hours, or until the beef is tender and the flavors have melded together.
Once the stew is cooked, remove the bay leaves and thyme sprigs. Adjust the seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or mashed potatoes on the side.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1770 mg | 38% | |
*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.
