This slow cooked stew is a tantalising amalgam of rich and warming flavours that is perfect for a midwinter dinner party.
I made this in the slow cooker - for the sake of time and simplicity, I literally just put all the ingredients in the cooker pot, gave it a stir and left it on low for 7 hours. I omitted a 1/4 cup of the water, increased the meat to 500g, and used regular diced onion - and used the flour at the end to thicken. Really nice mellow flavour and the whole family enjoyed it! - 23 Feb 2012
I used beef stock instead of chicken stock, along with the wine. Also, I made a slurry of 1 - 2 tbsp of cornflour and 1 - 2 tbsp of cold water and used that to thicken the sauce. (The water for the slurry must be cold, because it will prevent the cornflour from forming lumps). BTW, if you use chicken stock instead of wine, why would you call it "Burgundy Beef?" Without the wine, it's just another Beef Stew. - 10 Dec 2017
This is now a family favourite.. The kids loved it served over mash potato or polenta.. - 14 Sep 2009