Reality is setting in. Vacation is over. A return to cleaning, cooking and chauffeuring yesterday made it all crystal clear.
Of course I looked to my trusty slow cooker to help get dinner on the table with a minimum of fuss. As you can see in the picture above I even pulled out the finest of paper bowls to serve the stew. I am trying to ease into reality. I am doing what I can to get the kids off to school, get the house in order and keep everyone fed and clean in the easiest way. It gets harder and harder to get the system rolling again each time we take a break.
But, dinner was simple and easy to clean up! That definitely helped.
As the meal was cooking my daughter commented on how delicious it smelled. She normally does not like the smell of beer or wine but she commented on how good they smell when you cook with them. She decided that she will probably cook with them often when she is older but probably won’t drink them because they smell so bad otherwise. Can I hold her to this?
The house did smell wonderful as dinner cooked. I had eye of round steaks to use. As you know these tend to be less fatty and a tough cut of meat. The slow cooker is a perfect way to tenderize them as they are cooked long and low.
You can cut baby carrots into thirds for a more pleasing presentation but I was going for ease and just dumped the whole bag into the slow cooker. If you want your potatoes to stand up to cooking the whole time I suggest a heartier version than baby red potatoes. I put mine in about half way through the cooking time as they were small and I quartered them. If you can’t do that or want to just throw it together and let it cook all day use an all purposed potato like Yukon Gold.
I served this with a green side salad and bread for soaking up all the sauce.
Slow Cooker Beef Burgundy Stew
- 1 1/2 – 2 lbs. Eye of Round Roast – trimmed and cut into 1″ – 1 1/2″ pieces
- salt and pepper, for meat
- 8 oz. baby carrots, sliced into thirds if desired
- 1 medium onion, quartered
- 2 garlic cloves, minced
- 2 cups beef stock
- 1 cup Burgundy wine
- 2 lbs. potatoes, quartered or into bite size pieces (if using baby potatoes or small potatoes add after 3-4 hours of cooking time)
- 2-3 tablespoons corn starch and cold water
- Sprinkle meat with salt and pepper and place in the bottom of the slow cooker.
- Place carrots, onion, potatoes and potatoes. Stir in beef stock, wine and garlic.
- Cook on low 8-12 hours. Half an hour before serving skim any visible fat off the stew. Taste and adjust spices. Add salt, black pepper and powdered garlic as necessary.
- Make a slurry of 2 tablespoons of corn starch dissolved in 2 tablespoons of cold water. Stir mixture into the stew and turn it up to high heat. Allow to sit 10-15 minutes to thicken. If not thickened to desired consistency make a slurry with 1 teaspoon of corn starch dissolved in one teaspoon cold water and add to stew until desired consistency is reached.
Variation: Instead of potatoes serve the stew over a hearty egg noodle or homemade noodles for a new twist.