Slow-Cooker Beef Burgundy

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Appears in Cook's Country December/January 2007, America's Test Kitchen TV

We wanted to bring this dish to its earthy, robust, warm potential: satisfyingly large chunks of tender meat draped with a velvety sauce brimming with the flavor of good Burgundy wine and studded with caramelized mushrooms and pearl onions.

SERVES 6 to 8

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WHY THIS RECIPE WORKS

Given the amount of ­simmering time required for classic Beef Burgundy, we thought this stew could be easily morphed into a slow-cooker version that would have the same tender beef chunks and rich, earthy sauce as the original. For a long b...

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