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Beef Burgundy

From

December/January 2007

Beef Burgundy

We wanted to adapt this classic French recipe for the slow cooker. We started our Beef Burgundy recipe by selecting precut meat (labeled “chuck") and browning only half of it in bacon drippings before adding it to the slow cooker. We also used a lot of garlic and thyme—more than we would for a non-slow-cooker recipe, since slow cookers have a tendency to wash out the flavors of a stew. Adding a splash of wine at the end of cooking produced a sharp and astringent taste, which we avoided by reducing the wine by half before adding it to the cooked Beef Burgundy.

Serves 6 to 8

Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.

Ingredients

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