I love the food at Christmas. The cookies, the pies…Yes, I love sweets. But I also enjoy a nice specially made Christmas dinner. Since my husband had to work on Christmas this year and because I have two toddlers, I didn’t want to make anything that would take a lot of my time on Christmas Day. Trying to cook for a couple of hours with children at your feet and no one to distract them can be impossible.
I needed to brainstorm. I needed to find a solution. I asked others for their suggestions. I got lots of ideas, but none appealed to me. Then, I searched on Pinterest for ideas. There, pinned on my Food Porn! page near the bottom was the solution. Burgundy Beef. Normally, a recipe for burgundy beef (otherwise known as Beef Bourguignon) is involved. However, this recipe from Pass the Sushi was a slow cooker recipe! Hallelujah! It looked amazing! It tasted even better than I imagined!
On Christmas Eve, after our dinner, I got to work prepping the meal so I could put it together easily in the morning as my girls at their breakfast. I minced up 3 medium onion and about 5-6 baby carrots. I also skinned 1-2 cups of pearl onions. Then, I removed most of the fat off my bottom round roast then cut it into cubes (1 1/2 to 2 in). The recipe called for chuck roast. I got the bottom round roast instead because it was on sale for $3.69/pound whereas the chuck roast was full price at $5.79/pound. No brainer! Once the prep was done, I sealed all my ingredients in containers and put them in the fridge.
The next morning, Christmas Day, I got right to work getting dinner ready. In a large skillet, I heated up 1 Tbsp of canola oil. I put half of the beef in the slow cooker.Then, I added the rest of the beef to the hot oil; browning it on all sides. Once it was done browning, I added it to the slow cooker as well.
Next, I placed 6 slices of minced bacon to the skillet. I fried it until it was nice and crisp. I then added the onions, carrot, 1/4 cup tomato paste, 6 cloves minced garlic, and 2 tsp dried thyme to the pan. I sautéed the veggies until the onions were soft and translucent. I added 1/3 cup of flour to the pan, stirring well until everything was coated. It cooked for a minute then I poured in 1 1/4 cup of Pinot Noir wine. I stirred until it was well-blended.
I added the contents of the skillet on top of the beef in the slow cooker. Finally, I added 1 1/2 cups chicken broth, 1/2 cup soy sauce and 2 bay leaves. Then, I covered the slow cooker and let the beef cook for 10 hours on low.
Right after we were done opening gifts, about 30 minutes before dinner, I went into the kitchen to finish up the meal. To start, I put 1/2 cup of water, 3 Tbsp butter, 2 Tbsp sugar, and the pearl onions to a boil in the large skillet. I reduced it to a simmer and covered it for a few minutes, until the onions were nice and tender. Then, I removed the lid and let it continue to boil until nearly all the liquid had evaporated. I added a pound of sliced mushrooms. I browned the mushrooms and onions then transferred them the slow cooker.
As a final step, I added 1 1/4 cup of Pinot Noir to the skillet, letting it reduce by half, then added it to the slow cooker as well. The original recipe suggested I remove any fat that came to the surface with a large spoon. Because I had removed most of the fat beforehand, there was no fat to remove. Bonus for me! I did add a touch of salt and pepper to the beef and put it in a dish to serve.
We ate this dish with mashed potatoes! It was amazing! It would also work well with noodles.
While this isn’t the easiest slow cooker recipe, it is definitely worth it, especially for a special occasion. I will admit we had a TON of left overs. Luckily, we love left overs. We have enough for 2 more meals in the future. Yay, us!
- 1 boneless beef bottom round roast (5 lb), trimmed and cut into 1 1/2 inch cubes
- Salt and Pepper
- 1 Tbsp canola oil
- 6 slices of bacon, minced
- 3 onions, minced
- 5-6 baby carrots, minced
- 6 garlic cloves, minced
- 1 tbs minced fresh thyme
- 1/3 C. flour
- 2 1/2 C. Pinot Noir, divided
- 1 1/2 C. chicken broth
- 1/2 C. soy sauce
- 2 bay leaves
- 1-2 C. pearl onions, peeled
- 1/2 C. water
- 3 Tbsp unsalted butter
- 2 Tbsp sugar
- 1 lb mushrooms, sliced
- Season beef with salt and pepper. Place half of beef in slow cooker.
- Heat oil in a large skillet over medium-high heat Brown remaining beef well on all sides. Transfer to slow cooker.
- Cook bacon in skillet over medium-high heat until crisp.
- Stir in onions, carrot, tomato paste, garlic, and thyme.
- Cook until onions are softened and lightly browned.
- Stir in flour, coating the veggies, and cook for 1 minute.
- Slowly add in 1 1/4 cups wine, scraping up any browned bits. Transfer to slow cooker.
- Stir broth, soy sauce, and bay leaves into slow cooker.
- Cover and cook until beef is tender, 9 to 11 hours on low.
- About 30 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in a large skillet.
- Reduce to simmer, cover, and cook until onions are tender, 5 – 8 minutes.
- Uncover, bring to a boil, and cook until all liquid evaporates.
- Stir in mushrooms and cook until vegetables are browned. Transfer to slow cooker.
- Add remaining 1 1/4 cups wine to skillet and simmer until it has reduced by half then add it to the slow cooker.
- Let the beef dish for 5 minutes before serving (if there is any fat, remove it with a large spoon along with the 2 bay leaves).
- Season with salt and pepper to taste and serve over mashed potatoes or noodles.