Why the Crockpot Beef Burgundy Is Great Crockpot Recipe
When you want a comforting meal without spending hours in the kitchen, Crockpot Beef Burgundy is a fantastic choice. This recipe combines rich flavors and tender beef, making it a crowd-pleaser.
I love how I can toss everything into the crockpot and let it do the work while I go about my day. It’s perfect for busy evenings or when I’ve guests over. The aroma that fills my home is simply irresistible.
Plus, it’s versatile enough to serve over noodles or mashed potatoes, giving it that extra touch of comfort. Trust me; you won’t regret trying this dish!
Ingredients of Crockpot Beef Burgundy
When it comes to making a delicious Crockpot Beef Burgundy, the ingredients are key to achieving that rich, savory flavor. Gathering everything you need before diving into the cooking process can make your experience so much smoother.
Plus, you’ll feel like a culinary rock star as you lay out these vibrant ingredients! So, let’s take a look at what you’ll need to whip up this delightful dish.
Ingredients for Crockpot Beef Burgundy:
- 1 large onion, halved and sliced thin
- 8 ounces portabello mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon oil
- 1 tablespoon flour
- 3 garlic cloves, sliced thin
- 2 cups Burgundy wine
- 1 tablespoon beef base
- Water (as needed)
- Salt and pepper (to taste)
- 2 sprigs celery leaves
- 1 sprig thyme
- 2 sprigs parsley
- 1 bay leaf
- Fresh lemon juice (to garnish)
- Fresh parsley (to garnish)
Now, let’s talk about a few considerations when you’re picking out these ingredients. First off, the quality of your beef makes a world of difference. A nice chuck roast or stew meat works great, as they become incredibly tender after hours in the crockpot.
Don’t skimp on the wine either—go for a bottle you’d actually enjoy drinking because the flavor really shines through in the final dish.
And if you’re feeling adventurous, you can swap out the portabello mushrooms for any other kind you like; just remember that they add a nice earthy flavor.
Finally, fresh herbs can elevate this dish, so if you have the option, go for fresh over dried. Trust me, your taste buds will thank you later. Happy cooking!
How to Make Crockpot Beef Burgundy
Making Crockpot Beef Burgundy is like giving yourself a big, warm hug from the inside out. It’s a dish that just feels cozy and comforting, perfect for those chilly evenings when all you want is something hearty and delicious. So, let’s roll up our sleeves and plunge into the cooking process.
First, grab that 1 large onion and slice it thin, then do the same with the 8 ounces of portabello mushrooms. You’ll want to lay these delicious slices at the bottom of your crockpot. They create a lovely base for all those flavors to meld together.
Next up, let’s give the beef some love. In a skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of oil. Once it’s nice and hot, toss in your beef (make sure not to overcrowd the pan, or it won’t brown properly). We’re looking for that beautiful brown crust on all sides, which is where the magic really starts.
When the beef is browned, carefully transfer it to the crockpot, layering it over the onion and mushroom mixture.
Now, in that same skillet, add 1 tablespoon of flour and let it brown for a minute or two. This is where you’ll develop a bit of a roux, which thickens your sauce and adds richness. Stir in 3 sliced garlic cloves, then pour in 2 cups of Burgundy wine and add 1 tablespoon of beef base. Bring this concoction to a simmer and stir it constantly—imagine you’re giving it a little dance, coaxing out all those flavors.
Once it’s all combined, pour this lovely mixture over the beef in the crockpot. If it looks a little sparse, don’t be shy; add some water until the beef is covered and the crockpot is at least half full.
Now, let’s not forget the herbs! Tie together 2 sprigs of celery leaves, 1 sprig of thyme, and 2 sprigs of parsley with twine or cheesecloth—this is your bouquet garni, which will infuse your dish with aromatic goodness. Tuck that herb bundle into the liquid, cover the crockpot, and set it to cook on low for 6-8 hours or high for 4-6 hours.
When you’re ready to serve, stir in 2 teaspoons of fresh lemon juice to brighten everything up, and taste to adjust the seasoning. A sprinkle of fresh parsley on top, and voilà! You’ve just made a dish that’s not just food, but a whole experience.
Serve it over noodles or mashed potatoes if you want to go the extra mile. Just imagine your family gathered around the table, savoring every bite. Who knew cooking could be this rewarding?
Crockpot Beef Burgundy Substitutions & Variations For Low Carb Diets
If you’re looking to make Crockpot Beef Burgundy fit into a low-carb diet, there are some simple swaps you can make without sacrificing flavor.
First, replace the flour with xanthan gum or almond flour to thicken the sauce while keeping carbs low. You can also use beef broth instead of wine for a more savory base, or opt for a low-carb red wine if you prefer to keep that rich flavor.
For added nutrients, throw in some low-carb veggies like zucchini or cauliflower.
These adjustments keep your dish delicious and satisfying while aligning with your dietary goals!
What to Serve with Crockpot Beef Burgundy
Crockpot Beef Burgundy is a rich and hearty dish that pairs beautifully with a variety of sides.
I love serving it over creamy mashed potatoes, as they soak up the delicious sauce. If I’m in the mood for something lighter, I might opt for buttered egg noodles instead.
A side of roasted vegetables, like carrots and green beans, adds a nice touch of color and flavor. For a revitalizing contrast, a simple green salad with vinaigrette works wonders too.
No matter what I choose, these sides enhance the meal and make it even more satisfying!
Additional Tips To Decrease Calories
While enjoying a hearty dish like Beef Burgundy, it’s possible to lighten it up without sacrificing flavor.
I often swap out butter for a light cooking spray, which cuts calories considerably. Using lean cuts of beef, like sirloin or tenderloin, also helps without losing that rich taste.
I like to increase the mushrooms and vegetables, adding more volume and nutrients while reducing meat content. Additionally, opting for low-sodium beef broth can lessen sodium intake.
Finally, I serve it over a bed of steamed veggies instead of noodles or mashed potatoes, making it a satisfying yet lighter meal.