Crock Pot French Beef Burgundy with Dried Orange and Forest Mushrooms
Embark on a culinary journey to the heart of France with this slow-cooked Beef Burgundy recipe, a delightful fusion of bold flavors and tender meat. The dish combines succulent prime beef, rich smoked bacon, and aromatic shallots, all marinated overnight in a full-bodied Burgundy wine. Enhanced by the earthy notes of dried cepes, a touch of sweet brown sugar, and the refreshing essence of dried orange peel, this recipe captures the essence of traditional French cuisine while providing a lighter, more modern twist. Perfect for family gatherings or special occasions, this hearty stew offers convenience and ease with the help of a crock pot, making it a well-behaved dish that can be prepared ahead of time. Enjoy it with crusty French bread, mashed potatoes, or fresh salads, and remember: patience pays off as this flavor-packed wonder is best enjoyed a day later. Plus, leftovers freeze beautifully for delicious meals down the road!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Prime beef, cubed & trimmed of fat
5 lbs
Shallots, peeled
1 lb
Garlic cloves, peeled & chopped finely
4-6
Fresh thyme
1 bunch
Bay leaves
2-4
Burgundy wine
750 ml
Olive oil
1-2 tablespoons
Smoked bacon lardons
1 lb
Dried cepes
1/2 ounce (soaked for 1 hour)
Dried orange peel
6-8 pieces
Soft brown sugar
1 tablespoon
Sea salt
to taste
Fresh ground black pepper
to taste
Cornflour
1-2 tablespoons (for thickening)
Cognac
2 tablespoons
Sun-dried tomatoes, drained & chopped finely (optional)
2-4
Chopped tomatoes (optional)
8 ounces (1 can)
Instructions
1
Begin by marinating the cubed beef in a zip-top bag or a covered bowl with the Burgundy wine, shallots, garlic, fresh thyme, and bay leaves. Let it rest in the refrigerator overnight, allowing the flavors to meld.
2
The next day, drain the beef and reserve the marinade, discarding the herbs and aromatics.
3
In a large skillet or frying pan, heat the olive oil over high heat. Sear the beef cubes in batches, ensuring not to overcrowd the pan, until they are nicely browned on all sides. Transfer the browned beef into the crock pot.
4
In the same skillet, add the lardons or smoked bacon pieces, cooking them until they are crispy and golden brown. Remove them from the pan and add to the crock pot with the beef.
5
Using the bacon fat, brown the shallots and garlic until fragrant, then add them to the crock pot along with the reserved marinade, dried cepes, dried orange peel, and optional sun-dried tomatoes and chopped tomatoes.
6
Stir in the soft brown sugar, a pinch of sea salt, and freshly ground black pepper to taste.
7
Cook the mixture in the crock pot on high for 4 hours or low for up to 6 hours, or alternatively, place it in a preheated oven at 175°C (325°F or gas mark 3) and cook slowly for 4 to 6 hours until the meat is tender.
8
Towards the end of the cooking time, mix the cornflour with a couple of tablespoons of the stew liquid to create a slurry. Stir this back into the crock pot to thicken the stew, allowing it to simmer for an additional 15-20 minutes.
9
Finally, add the cognac, stirring it into the daube just before serving. Adjust seasoning as necessary.
10
Serve with green beans and mashed potatoes during colder months or with bright salads and crusty French bread when it's warmer.
11
For optimal flavor, make this dish 24 hours in advance. It also freezes well, so feel free to batch cook and store for future meals.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main meat used in this recipe?
The recipe calls for 5 lbs of prime beef, cubed and trimmed of fat.
How long should the beef be marinated?
The beef should be marinated in the refrigerator overnight with wine, shallots, garlic, thyme, and bay leaves.
What type of wine is recommended for this Beef Burgundy?
A full-bodied Burgundy wine (750 ml) is recommended for the traditional flavor profile.
Do I need to soak the dried cepes before cooking?
Yes, the dried cepes should be soaked for 1 hour before being added to the dish.
What role does the dried orange peel play in this recipe?
The dried orange peel provides a refreshing essence and a modern twist to the traditional French stew.
How long does the stew cook in a crock pot on high heat?
It should be cooked on high for 4 hours.
Can I cook this recipe on a low setting in the slow cooker?
Yes, it can be cooked on the low setting for up to 6 hours.
Is there an oven alternative to using a crock pot?
Yes, you can cook it in a preheated oven at 175°C (325°F) for 4 to 6 hours until the meat is tender.
How do I thicken the Beef Burgundy?
Mix 1-2 tablespoons of cornflour with a small amount of the stew liquid to create a slurry, then stir it back in for the last 15-20 minutes.
When should I add the cognac?
The cognac should be stirred into the daube just before serving.
Is it better to eat this dish immediately after cooking?
No, for optimal flavor, it is best to make this dish 24 hours in advance and enjoy it the next day.
Does this recipe freeze well?
Yes, this Beef Burgundy freezes beautifully, making it ideal for batch cooking.
What are the recommended side dishes for colder weather?
During colder months, it is best served with green beans and mashed potatoes.
What should I serve with this stew in warmer months?
In warmer weather, it pairs well with bright salads and crusty French bread.
What kind of bacon is used in this recipe?
The recipe requires 1 lb of smoked bacon lardons.
Do I keep the herbs used during the marination process?
No, when draining the beef after marinating, you should discard the herbs and aromatics and only reserve the liquid.
Why is it important to sear the beef in batches?
Searing in batches ensures the pan isn't overcrowded, allowing the meat to brown properly rather than steaming.
How many shallots are needed for this recipe?
The recipe calls for 1 lb of peeled shallots.
Are there any optional ingredients I can add?
Yes, you can optionally add 2-4 finely chopped sun-dried tomatoes and 8 ounces of canned chopped tomatoes.
What is the purpose of adding soft brown sugar?
The brown sugar adds a touch of sweetness to balance the earthy notes of the mushrooms and the acidity of the wine.
What type of salt is best for this dish?
Sea salt is recommended, added to taste.
How many garlic cloves are required?
The recipe uses 4 to 6 finely chopped garlic cloves.
Can I use olive oil for browning the meat?
Yes, 1-2 tablespoons of olive oil should be used to sear the beef over high heat.
What should I do with the bacon fat after cooking the lardons?
The bacon fat should be used to brown the shallots and garlic before adding them to the crock pot.
Is this recipe considered easy to prepare?
Yes, it is described as a 'well-behaved dish' that offers convenience and ease with the help of a crock pot.
What are the primary tags associated with this recipe?
Key tags include beef, stew, French cuisine, crock pot, and winter comfort food.
What amount of dried orange peel is needed?
Use 6-8 pieces of dried orange peel.
How many bay leaves are used?
The recipe suggests using 2 to 4 bay leaves during the marinating stage.
What is the total count of ingredients in this recipe?
There are 17 ingredients listed for this specific version of Beef Burgundy.
What type of thyme is recommended?
A whole bunch of fresh thyme is recommended for the marinade.