Slow Cooker Beef Burgundy Stew is a hearty, healthy dinner that will comfort you throughout the cold winter months. It’s coziness in a bowl.
Post from 2/5/14, Pictures updated 12/30/18
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We’re getting snow again in Boston today. Big surprise! It’s the year of snow!
Well, it’s the year of the horse but whatever.
Days like this call for comforting, hearty meals. Meals that help keep you warm and toasty. You want something to stick to your bones to help you have enough energy so that you can shovel. Something you dream about while you are braving the temps as you use the snow blower. For me, I can’t help but think that a big bowl of stew is the perfect meal to enjoy after being outside.
It’s a great way to wind down a day too. Our commute home on public transportation feels like it will never end some days. Every time that bus door opens and the cold wind blows in, and my glasses steam up. I’m standing there thinking about heating up a bowl of soup or stew. It’s what gets me through the ride.
Making meals in the slow cooker is one of my favorite things to do since I love coming home to something hot and all done. I need to warm up as soon as possible after those long, cold bus rides. Besides making awesome stews and soups, I like to use my slow cooker for pulled pork for sandwiches. So, so good!
Well, this Slow Cooker Burgundy Beef Stew is a real winner. You’ll enjoy the rich favors from the tender meat and vegetables. The wine gives it great depth of flavor as well. It elevates things from just using beef broth, which of course is perfectly fine if you’re in a pinch. But get a great wine you’ll want to drink and it will really add to the dish.
This Slow Cooker Beef Burgundy Stew is so great because you can prep it the night ahead by chopping all the veggies ahead of time, then storing them in a container. In the morning you’ll need about 15 minutes to render the bacon, then brown the meat in the fat, then give the onions a quick toss around in the fat. Overall it’s really quick and simple to prepare, even for a busy morning.
So what if you are not getting snowing in with another 10 inches of snow? Don’t pass up an opportunity to make this great stew. This is the perfect kind of meal to prep in the morning and then come home to as well. Just cook up some noodles, pour yourself a big glass of Burgundy wine and then enjoy dinner.
More Awesome Slow Cooker Recipes
- 1/2 pound of bacon
- 2 of pounds of stew meat
- 1 (14-ounce) can of beef broth
- 1 cup of Burgundy wine or dry red wine
- 1 can tomato paste
- 1 (16-ounce) package of frozen pearl onions, thawed
- 2 pounds of sliced fresh mushrooms
- 1 pound carrots, cut into 1/2 inch pieces
- 3 cloves garlic, minced
- 1 Tablespoon fresh thyme leaves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leafs
- In a 5-quart slow cooker, combine the beef broth, wine, and tomato paste. Mix to break up the tomato paste.
- Cut the bacon into 1" long pieces. Over medium-high heat, cook the bacon in a large skillet until crisp. Remove the bacon, reserving the drippings in the pan. Place the bacon into the slow cooker
- In batches, brown the beef on all sides in the bacon drippings.Add the browned beef to the slow cooker.
- Add the rest of the ingredients to the slow cooker and mix thoroughly.
- Cook for 8 hours. Remove the bay leaf before serving with mashed potatoes, noodles, or cheesy polenta. And, of course, a big glass of Burgundy wine.
If using fresh pearl onions, purchase at least 24 ounces, so you result in 16 ounces once you are done peeling them.