Slow Cooker Beef Burgundy

It's no secret that I rely on my slow cooker to get dinner on the table. As much as I love spending time in the kitchen cooking, the reality is that most days we are running around, busy with activities for the girls or I am in the kitchen at Young Chefs (not making dinner for my family). In order to have dinner ready most nights I need to prep in advance. I typically meal plan on Sunday or Monday for the week and use that day to get groceries and prep fresh ingredients by chopping and storing them for later.

This past Sunday I hosted my freezer meals workshop- each person in attendance made 10 meals to bring home and freeze to make in the slow cooker. I host the workshop 1 time a month and love working with the ladies that come through the kitchen. It is incredible to see how many meals we can bust out in 2 hours whereas sometimes when I am recipe testing it takes 2 hours to make and freeze just 3 meals.

Over the past 3 years I have tried A LOT of slow cooker meals, some that are fantastic and some that are less than stellar (my poor husband) but this Beef Burgundy is one of our favorites. This recipe is easy to throw together the morning of if you have a prepped mirepoix (carrots, onion, celery) and requires 1/2 cup of red wine. Once you open the bottle in the morning, it will air out and be ready to drink that evening- a great Thursday night meal. 

I threw this post together so do not have great pictures of the finished product but I can promise you it is tasty.


Beef Bourguignon over egg noodles         

1 pound lean beef stew meat
1 TB all-purpose flour
1 cup sliced carrot
1 small onion, chopped (about a cup)
2 celery stalks, chopped
4 oz mushrooms, sliced
1 TB garlic cloves, minced
1 cup beef bouillon
2 TB tomato paste
1 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 cup dry red wine

Later:
8 ounces cooked egg noodles
For Garnish: 
1/4 cup chopped fresh thyme

Crock Pot:

1. Add all ingredients in slow cooker. Cover and cook on LOW for 6-8 hours.

2. Cook noodles according to package directions. Serve beef mixture over noodles; sprinkle with thyme & parmesan cheese.