Indulge in the comforting flavors of this Slow-Cooked Beef Burgundy with Macaroni Pasta. This dish combines the richness of a classic beef burgundy with the heartiness of macaroni pasta, all slow-cooked to perfection. It’s a perfect meal for a cozy dinner, offering a delightful blend of tender beef, savory vegetables, and aromatic herbs.
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup red wine (Burgundy or any dry red wine)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 ounces mushrooms, sliced
- 2 large carrots, peeled and sliced
- 2 cups macaroni pasta
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Ground Beef: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove the beef from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
- Add the Mushrooms and Carrots: Add the sliced mushrooms and carrots to the skillet and cook for another 3-4 minutes, or until the mushrooms are browned and the carrots begin to soften.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for about 2 minutes to reduce slightly.
- Transfer to Slow Cooker: Transfer the contents of the skillet to a slow cooker. Stir in the beef broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Add the browned ground beef to the slow cooker and mix well.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or until the carrots are tender and the flavors have melded together. Season with salt and black pepper to taste.
- Cook the Pasta: About 20 minutes before serving, bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.
- Combine with Pasta: Remove the bay leaf from the slow cooker. Add the cooked macaroni pasta to the slow cooker and stir to coat the pasta in the sauce.
- Serve: Serve the Slow-Cooked Beef Burgundy with Macaroni Pasta hot, garnished with chopped fresh parsley.
- Enjoy: Pair with a side of crusty bread or a fresh green salad.
