Beef Burgundy Stew
Food and Drink

Recipe and photo courtesy of Oxmoor House, Inc. Used with permission. Excerpted from Southern Living Slow-Cooker Cookbook. ©2006 by Oxmoor House, Inc.

Beef Burgundy Stew

"This hearty stew is perfect for your next gathering! We found that Burgundy best enhanced the flavor of this stew. If you don’t have any on hand, other dry red wines will do. This classic recipe is also known as Beef Bourguignon."

Prep: 17 minutes Cook: 4 to 8 hours Slow-Cooker Size: 5-quart Makes 9 cups


6 bacon slices, chopped

2 pounds beef stew meat

1 (16-oz.) package frozen pearl onions, thawed

1 (8-oz.) package fresh mushrooms, quartered

6 small red potatoes, quartered

2 large carrots, cut into 1⁄2-inch pieces

1 (14-oz.) can beef broth

1 cup Burgundy, dry red wine or beef broth

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

2 tablespoons cornstarch

2 teaspoons cold water

Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, reserving drippings in pan. Set bacon aside.

Brown beef in batches in reserved bacon drippings until browned on all sides.

Combine bacon, beef, onions and next 10 ingredients in a 5-quart slow cooker. Cover and cook on LOW 7 hours or until beef and vegetables are tender.

Whisk together cornstarch and water. Stir into stew. Cover and cook on HIGH 1 hour or until slightly thickened. Serve.