This Hearty Slow Cooker Beef Burgundy and Vegetables recipe was inspired by the Gallo Family Vineyards: Hearty Burgundy in a campaign for the Mom It Forward Blogger Network; all opinions are my own. #HBturns50
My husband loves wine. It’s been a part of his family’s traditions and it’s no surprise that when I brought home a bottle of Gallo Hearty Burgundy wine to use in cooking, that he’d sample a bit of it. I wasn’t worried because the Gallo Original Red Blend comes in a generous 1.5 L bottle so I knew there would be enough for cooking and to enjoy by the glass. It’s important to cook with good wine for great results – I won’t cook with it unless it’s good enough to drink.
Hearty Slow Cooker Beef Burgundy and Vegetables featuring Gallo Hearty Burgundy Wine
I knew that I wanted to create a recipe that really made use of the wine’s deep richness and of course when I think of Burgundy wine I think of beef, though chicken can be a great paring as well, as can duck. But since we’re still on the cusp of winter here, I wanted something hearty and dark – a real stick-to-your-ribs meal my meat-loving husband would adore and something I could pick up at the local grocery store, so beef was the obvious choice.
What I came up with was a slow cooker recipe that takes advantage of slow and low cooking for the meat so that it’s fork tender and then I added savory vegetables at the end that keep their freshness because they’re not stewed all day in the Crockpot. It’s worth the little bit of extra time to make it this way, but the results are far superior.
Our home smelled amazing all day as the beef cooked and even this vegetarian was enjoying the aroma. I’ll admit though, I can never get used to the pinkish brown color meat takes on when it’s cooked in red meat, but then again, I’m a vegetarian, my hubby doesn’t mind at all. In fact, he had seconds!
I served the Hearty Slow Cooker Beef Burgundy and Vegetables with a glass of Gallo Hearty Burgundy wine, of course, as well as risotto, a baguette, and a tossed salad. Our bottle is empty now so I turned it into a candle holder, but we’ll be buying another bottle soon.
Hearty Burgundy Food Pairing Notes
Not up for cooking but want to tryout the Gallo Hearty Burgundy wine? Pair it with some easy appetizers or main courses from the grocery store. Hearty Burgundy’s “well-balanced fruit and subtle hints of oak” pair well with foods that have layers of flavors and even those on the spicy side like chili, grilled sausages, and Italian meat sauce (go ahead and add some directly to your sauce!). It’s medium bodied and dry, so it’s also fabulous with a juicy steak and while it’s not probably considered correct, we enjoyed it with cheddar cheese and salty pretzels.
Learn more about food and wine pairing from the experts at the Gallo Family Vineyards. Visit their website, Facebook, and Twitter pages for more information and go ahead and wish them a happy birthday. Hitting fifty is something to brag about!
- 1 Tbl Butter
- 3 Tbl Olive Oil, divided
- 3 pds Chuck Steak
- Salt & pepper
- 1 large white onion, finely chopped, divided
- 1 T finely chopped garlic
- 1-1/2 T flour
- 750 ml Gallo Hearty Burgundy Wine (25 oz)
- 1 Tbl fresh thyme (chopped or stripped from the sprig)
- 2 Bay Leaves
- 5 slices thick sliced center-cut pork bacon, blanched (see below)
- 8 oz baby carrots, peeled
- ¼ tsp sugar
- salt & pepper
- 8 oz white mushrooms, cleaned and quartered
- On the browning mode, heat 2 Tbl oil and butter until hot.
- Meanwhile, cut the steak into 2” x 2-3” pieces. Salt and pepper
- Place half of the beef into the hot oil in a single layer. Cook until browned on all sides 7-10 minutes.
- While the first batch of beef is browning, chop the onions and wash and peel the carrots.
- Remove the first batch of meat and repeat with the second.
- While the 2nd batch is browning, blanch the bacon (see below), wipe the mushrooms clean with a damp paper towel and quarter them.
- Add all of the beef to the slow cooker as well as ½ of the chopped onion (about 1 cup) and the garlic. Sauté for 6-7 minutes or until the onion is translucent.
- Add the flour and stir to coat the meat (all the moisture in the pan will be absorbed in the flour). Cook for 2 minutes and then add the wine, thyme, and bay leaves.
- Set the crockpot to high for 4 hours or medium for 8.
- Check the meat for tenderness. (Beef should reach an internal temperature of 145 Fahrenheit). Remove the bay leaves. Keep warm while you prepare the vegetables.
- In a large saucepan, heat 1 Tbl olive oil on medium heat. Add the blanched bacon, reserved onions (about 1 cup finely chopped), carrots, ¼ cup of water, sugar, salt, and pepper. Bring the pan to a boil then cover with a tight lid and simmer for 10 minutes.
- Add the mushrooms and cover and cook for 4 more minutes (most of the water should be gone).
- Remove the lid and sauté until the vegetables and bacon are nicely browned and tender (6-10 minutes).
- Reserve a bit of the veggie mix for garnish and stir the rest into the slow cooker with the meat.
- Serve with potatoes, rice pilaf, or risotto
- Blanching Bacon
- Cover 5 slices of bacon with water in a large frying pan. Bring the pot to boil on high heat.
- As soon as it starts to boil, turn the heat to low and simmer for 7 minutes.
- Prepare an ice bath (water and ice to cover slices) in a med bowl. Place the bacon into the ice bath for 3 minutes.
- Pat the bacon dry with the paper towels and slice into 1” pieces. Refrigerate until needed.
Have you tried cooking with red wine?