Burgundy-Style Beef Stew with Leeks and Mushrooms

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Course Main Course

Cuisine French

Servings 4 people

Equipment

Slow Cooker
Large Skillet
Cutting Board

Ingredients

1.5 pounds beef chuck, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 leeks, white and light green parts sliced
8 ounces cremini mushrooms, halved
2 carrots, sliced
3 garlic cloves, minced
1 cup red wine
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper
2 tablespoons chopped fresh parsley

Instructions

Toss the beef cubes with the flour, salt, and pepper until evenly coated.
Heat a large skillet over medium-high heat and brown the beef in batches, then transfer it to the slow cooker.
Add the sliced leeks, halved mushrooms, sliced carrots, and minced garlic to the slow cooker.
Stir in the red wine, beef broth, tomato paste, dried thyme, and bay leaves until the tomato paste dissolves.
Cover and cook on low for 8 hours until the beef is fork-tender and the gravy has thickened.
Remove the bay leaves, taste and adjust salt and pepper if needed, then sprinkle with chopped parsley before serving.

Notes

Brown the beef well before it goes into the slow cooker so the gravy picks up deeper color and flavor. If the gravy seems thin at the end, leave the lid off for the last 30 minutes on high. Leftovers reheat nicely the next day and the leeks stay soft without turning mushy.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board