Americas Test Kitchen Slow Cooker Beef Burgundy Recipes

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SLOW-COOKER BURGUNDY BEEF



Slow-Cooker Burgundy Beef image

When my adult children are coming over for dinner, this is the request. All three of them, and their significant others, love this dish. Yum! - Urilla Cheverie, Alfred, Maine

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15

4 pounds beef top sirloin steak, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked noodles

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours., Combine cornstarch and water until smooth; stir into pan juices. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles.

Nutrition Facts : Calories 347 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 811mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 40g protein.

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 17

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Optional: Hot cooked noodles and minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

AMERICA'S TEST KITCHEN SLOW COOKER BEEF BURGUNDY



America's Test Kitchen Slow Cooker Beef Burgundy image

This recipe is from the America's Test Kitchen slow cooker episode. I'm not a fan of slow cookers, but this Beef Burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!

Provided by IHeartBobert

Categories     Meat

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

8 ounces bacon, chopped
4 lbs beef chuck, cut into 1 1/2 inch chunks
salt & freshly ground black pepper
1 large onion, chopped fine
2 carrots, peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme
4 tablespoons tomato paste
2 1/2 cups pinot noir wine
1 1/2 cups reduced-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons minute tapioca
3 tablespoons minced fresh parsley
8 ounces white pearl onions
8 ounces sliced button mushrooms

Steps:

  • In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
  • Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker.
  • Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker.
  • Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
  • Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker.
  • Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours.
  • In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets.
  • When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!

BURGUNDY BEEF



Burgundy Beef image

On chilly days, it's a pleasure coming home to this savory pot roast bubbling in the slow cooker. The tender beef, vegetables and tasty gravy are mouthwatering over a bed of noodles. -Lora Snyder, Columbus, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound sliced fresh mushrooms
1/2 pound fresh baby carrots
1 medium green pepper, julienned
1 boneless beef chuck roast (2-1/2 pounds)
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup Burgundy wine or beef broth
1 tablespoon Worcestershire sauce
1 envelope onion soup mix
1/4 teaspoon pepper
2 to 3 tablespoons cornstarch
2 tablespoons cold water
Hot cooked wide egg noodles

Steps:

  • In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.

Nutrition Facts : Calories 308 calories, Fat 15g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.

TODAY SHOW BEEF BURGUNDY (SLOW COOKER)



Today Show Beef Burgundy (Slow Cooker) image

Traditionally served with buttered potatoes garnished with parsley, this version cooks the entire meal in the slow cooker. If you have extra time, marinate meat overnight in red wine, crushed garlic, fresh cracked pepper, fresh thyme, chopped carrots and onions, then pat dry before serving. If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water or stock. You can also exclude the potatoes and serve over buttered noodles or spatzle.

Provided by Karen in MA

Categories     Stew

Time 7h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 lbs boneless beef chuck roast, trimmed of fat and cut into 1-inch cubes
2 1/2 cups pinot noir wine
1 cup beef broth
3 slices thick cut bacon, cut into 1/8 inch pieces
1 large yellow onion, chopped (approximately 3 cups)
3 -4 medium red potatoes, cut each into 8 pieces (approximately 3-4 cups)
5 medium carrots, 1/2 pieces (approximately 2 cups)
1 cup sliced mushrooms
0.5 (14 ounce) bag frozen white pearl onions, slightly thawed
1 tablespoon tomato paste
2 -3 tablespoons olive oil
3 garlic cloves, minced
1/4 cup all-purpose flour
3 sprigs fresh thyme
2 bay leaves
1/4 cup fresh parsley
salt
pepper

Steps:

  • Place potatoes in bottom of slow cooker.
  • Season beef with salt and pepper, dust with flour and set aside.
  • Cook bacon in large skillet over medium-high heat until most of the fat is rendered. Remove with slotted spoon to slow cooker.
  • Brown meat in bacon fat, working in batches if necessary. Remove meat to slow cooker.
  • Heat olive oil in skillet. Add onions and saute until translucent and fragrant, approximately 5 minutes. Add garlic, sauté for 1 minute. Add carrots and sauté for 5 more minutes. Transfer entire contents of skillet to slow cooker.
  • Optional: Deglaze pan with wine and add to slow cooker.
  • Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley. Turn slow cooker to low cooking setting. Cook for 6-7 hours.
  • Add mushrooms and pearl onions. Season. Turn cooking setting to high and allow to cook for 1 hour.
  • Season to taste and transfer to serving dishes. Garnish with fresh chopped parsley.

Nutrition Facts : Calories 747.9, Fat 24, SaturatedFat 8.2, Cholesterol 153.8, Sodium 577.1, Carbohydrate 53.3, Fiber 7.1, Sugar 10.3, Protein 55.9

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

I made this for dinner tonight and it was quite good. I did add more garlic and also rosemary and thyme to add a little more flavor and because both of those herbs mix so nicely with red wine in cooking. I also used extra onions and mushrooms. Feel free to experiment with seasonings and veggies though the recipe as is is more classic. This is an extremely simple recipe for an old classic and practically foolproof. Your crockpot may cook slower or quicker though, so be aware of that.

Provided by JanetB-KY

Categories     Stew

Time 12h10m

Yield 4-5 serving(s)

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lbs cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 1/2 cups pearl onions, peeled
8 ounces small fresh whole mushrooms
1 garlic clove, minced (I used three)
1 bay leaf
1 (10 1/2 ounce) can condensed beef consomme
1 cup water
1/2 cup red Burgundy wine
fresh oregano, if desired

Steps:

  • In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
  • Add all remaining ingredients; mix well.
  • Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.

AMERICA'S TEST KITCHEN CLASSIC BEEF POT ROAST RECIPE - (4.1/5)



America's test kitchen classic beef pot roast Recipe - (4.1/5) image

Provided by lovemygolden

Number Of Ingredients 14

1 boneless chuck-eye roast (3 1/2 to 4 pounds), pulled into two pieces at natural seam and trimmed of fat (see note)
Kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about 3/4 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
1/2 cup dry red wine, plus 1/4 cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
Ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • 1. Sprinkle pieces of meat with 1 tablespoon salt (1 1/2 teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour. 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, 1/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer. 3. Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking. 4. Nestle meat on top of vegetables. Place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking. 5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. 6. While sauce heats, remove twine from roast and slice against grain into 1/2-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, 1/4 cup wine, and balsamic vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately. Serves 6 to 8 Excerpted from America's Test Kitchen, Episode 1101: Old-Fashioned Sunday Dinners © 2011 America's Test Kitchen. Photograph by Carl Tremblay.

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