Slow-Cooker Beef Burgundy
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 braise, chuck roast cut into pieces is the best choice. The usual first step in making a stew is to brown the meat, but we found that we could get the same meaty flavor base from browning only half the beef. We used rendered bacon fat instead of oil; the bacon would go back into the stew at the end, lending a smoky note. Sautéed carrots and onions went into the slow-cooker insert next, with plenty of garlic, thyme, and tomato paste. As our braising liquid, beef broth tasted tinny but chicken broth worked well. We mixed it with red wine and a surprising ingredient, soy sauce, which intensified the savory flavors in the stew as well as deepened its color. To enrich the sauce, we stirred in a small amount of tapioca, a common thickening agent, in place of flour. We prepared the traditional onion and mushroom garnish separately, when the stew was almost finished cooking, and folded it in. The final touch was more red wine, which we reduced first so that it wouldn’t impart a sour alcoholic taste. This slow-cooker beef burgundy had everything we would expect from the refined French original.