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January 4, 2013

Recipe for Slow Cooker (Crock Pot) Beef Burgundy

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Crock Pot Beef Burgundy #easydinner #beef #crockpotrecipe
Makes
8 servings
Ideal slow cooker size:  4-6 quart
1 Tbsp olive oil
2 lbs Jones Creek All-Natural Grass-Fed chuck roast,, cut into
1 ½ inch cubes
½ cup cooked and crumbled bacon
1 (10.75 oz) can beef consommé
1 onion, diced
4 carrots, sliced
3 celery ribs, sliced
1 Tbsp tomato paste
2 garlic cloves, minced
¾ tsp dried ground thyme
½ tsp salt
½ tsp black pepper
1 bay leaf
1 Tbsp Worcestershire sauce
1 Tbsp quick cooking tapioca
½ lb fresh mushrooms, sliced
2 cups frozen peas
½ cup burgundy wine or beef broth
¼ cup all purpose flour
2/3 cup cold water
Hot cooked mashed potatoes or noodles
1.
Heat a skillet over medium heat.  Add in the olive oil.  When it
starts smoking add in the beef being careful to add it in one layer.  Let brown on each side of about 7
minutes.  Drain off any grease.
2.
Add the bacon, beef consommé, onion, carrots, celery, tomato paste,
garlic, thyme, salt, pepper, bay leaf, Worcestershire sauce and tapioca to slow cooker.
3.
Cover and cook on LOW for about 6-8 hours, or until beef is
extremely tender.
4.  Add
in the mushrooms, peas and wine or broth.
If it needs to be thickened, combine flour and water in a small bowl and
whisk until smooth.  Add mixture into the
slow cooker.  Turn to HIGH and let it thicken for about 15-20 minutes (peas and mushrooms
should be cooked through also).
5.
Discard the bay leaf , salt and pepper to taste and serve over potatoes
or noodles.
Review:
I used the delicious Jones Creek Beef again for this recipe and loved it again.  I’m starting to think the reason beef has typically been my least favorite meat in the past is because I haven’t been buying good meat.  This is a hearty, comforting meal…perfect for these frigid days 🙂  4 stars.
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8 Comments Filed Under: 6 or More Hours, All Recipes, Beef, Slow Cooker Tagged With: All Posts, 4 stars, jones creek beef

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Comments

  1. Cindy says

    April 14, 2021 at 4:05 am

    Hi
    I am excited to try this recipe, if I wanted to add potato to the crock pot at what point would I? And also would I have to add more liquid?

    Thank you
    Cindy

    Reply
    • Karen says

      April 14, 2021 at 2:12 pm

      You could add large cubes of potatoes at the beginning and you don’t need more liquid.

      Reply
  2. Daniel says

    February 22, 2021 at 10:14 pm

    This recipe piques my interest. I am curious as to what purpose the tapioca holds in this recipe if flour is possibly used later as a thickening agent?

    Reply
    • Karen says

      February 23, 2021 at 2:09 pm

      It’s just another thickener

      Reply
  3. Archie1954 says

    January 19, 2017 at 12:42 pm

    This recipe may be fine for an abstainer but I use a full bottle of Pinot Noir when I make my version and I candy the carrots and use tiny spring onions.

    Reply
    • The I says

      September 28, 2021 at 1:30 pm

      Well la-te-da! A ton of extra work, but I bet the result is just as yummy as this recipe!

      Reply
  4. fittaraw says

    January 14, 2013 at 2:23 am

    Made this today- super delicious! The only modification I made was to put the wine in at the beginning. Husband raved about it and the 4 year old gobbled it up too!

    Reply
  5. Melodie Starr* says

    January 4, 2013 at 6:12 am

    Im excited to try it!!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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