Slow cooking utensil Beef Burgundy sauce has crazy tender soften in your mouth beef and hearty veggies slow burned to a T in an exceedingly made sauce. This meal is reassuring and ideal for the cold months ahead.'


This is the simplest stew I even have ever had. If you guys area unit trying to find a comforting, hearty and blow you away with flavor beef stew this is your recipe. Ok I am getting a little ahead of myself because I am so excited about this beef stew. Who gets excited about a beef stew? Apparently this girl.

This has the foremost crazy tender beef within with hearty vegetables and it's the completely best made and delicious sauce! I am a complete stew lover particularly once it cools down. It took me a couple of recipes to get it right.

This stew starts off with cooking some bacon. But then you pan sear the meat within the bacon drippings. Pan searing is just that extra step to make the edges crisp and the inside tender. Plus it just seals in the flavor.

Most sensible beef stews do have wine in them. This very brings out the deep and made flavor within the sauce. But rest assured the alcohol will get burned out. But I promise it is necessary in really bringing out this amazing flavor in the stew.

There are a few extra steps involved in making this stew but I promise it is worth it. Once you cook the bacon and pan sear the meat, you throw it all into the crockpot and let it do its thing. This meal is truly the best flavored stew that I have ever had. I know that your family can love slow cooking utensil beef Burgundy sauce even as very much like we have a tendency to did.



  • 5 slices bacon finely chopped
  • 3 lbs. boneless beef chuck cut to 1 inch cubes
  • 1 cup red cooking wine
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup soy sauce
  • 1/4 cup flour
  • 3 garlic cloves finely chopped
  • 2 Tablespoons thyme finely chopped
  • 5 Medium Carrots sliced
  • 1 pound baby potatoes I used tri color
  • 8 ounce fresh mushrooms sliced
  • fresh chopped parsley for garnish


  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  3. Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parley and serve with mashed potatoes if desired.


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