I was super lucky growing up. I lived with one grandmother, and the other stayed with us for at least a week or two each month before she finally moved in with us too. Better yet, both of my grandmas were generally good cooks. I say generally. Because I have to tell you about my Nana’s beef stew. But before I tell you about my Nana’s stew, let me assure you that my crock pot beef burgundy is totally different, and so yummy.
Now… on to my Nana’s stew.
Dun dun dun. (Imagine scary music playing.) My Nana was an awesome lady. She made several meals very well- her vegetable soup recipe was legen- wait for it- dary. (Any How I Met Your Mother Fans?) But her beef stew? Not so much. It was boring and bland. And she always cooked it from start to finish in under an hour, resulting in tough chunks of beef. She loved it. Us? Well…my dad used to sneak us home burgers when she’d make it, and we’d hide in my room eating them.
So, I developed sort of a beef stew aversion to say the least. It scarred me. My husband would suggest we make beef stew for dinner and I would pretty much wrinkle my nose up and say nope.
And then we went to this country restaurant that served Beef Burgundy. My husband ordered it. (I did not. I was afraid it would be too much like the aforementioned stew.) When our food came, mine was good, but his truly was legendary. It was full of rich flavor, tender pieces of beef, and savory vegetables. I ate half of it. This beef burgundy was a game changer.
See, it was that beef burgundy that made me come around to the idea that we can in fact make beef stew, and make it taste delicious. All I need to do is a bottle of wine and a crock pot.
Cooking the beef slowly in wine resulted in rich flavor that the whole family (even the Goose) liked. Serve the dish on its own as a stew especially if you are short of prep time, or serve it like we did with this Parmesan Garlic Twice Baked Potato Casserole. Talk about a comforting combo.
- 2–3 pounds of stew beef cubed
- 5 small onions
- 5 garlic cloves, pressed
- 1 pound of carrots
- 8 ounces of mushrooms, sliced
- 3 bay leaves
- 2 thyme sprigs
- 1 tbs garlic powder
- salt and pepper to taste
- 2 tablespoons of butter
- 3–4 cups of Burgundy wine
- 1/3 cup of flour (We used gluten free)
- 1/3 cup of water
- Cut the butter into small squares and lay at the bottom of the slow cooker.
- Quarter and peel the onions and lay them on the bottom of your slow cooker. Add carrots and toss together.
- Season each side of the beef cubes with salt, pepper, garlic powder, and thyme. Add seasoned beef over the carrots. Press the garlic cloves over the beef and veggies.
- Pour the wine over the beef and vegetables. Cook covered on low for 4-5 hours, stirring occasionally.
- An hour prior, add mushrooms and whisk together flour and water. Pour the flour slurry into the crockpot. Continue to cook for another hour until the beef burgundy is thickened.
- Serve alone or over rice or mashed potatoes.
- Serving Size: 6-8 servings