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Slow Cooker Beef Burgundy

Total Time

Prep: 15 min. Cook: 7-1/2 hours

Makes

8 servings

Tender cubes of beef are braised in a wine sauce with savory vegetables. I made this slow cooker beef burgundy often when I worked full time. It’s good over noodles or mashed potatoes. —Sherri Mott, New Carlisle, Indiana
Slow Cooker Beef Burgundy Recipe photo by Taste of Home

Ingredients

  • 6 bacon strips, diced
  • 1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 small onion, halved and sliced
  • 1 medium carrot, sliced
  • 2 tablespoons butter
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup burgundy wine or beef broth
  • 5 tablespoons all-purpose flour
  • 2/3 cup cold water
  • Optional: Hot cooked noodles and minced fresh parsley

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.
  2. Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours.
  3. Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

Slow Cooker Beef Burgundy Tips

Is beef burgundy the same as beef bourguignon?

Yes, “bourguignon” is French for “burgundy” or “in the style of the Burgundy region.” The full French name is boeuf bourguignon. Try out our top French recipes.

What cut of beef is best for beef burgundy?

Use stew meat, chuck or any cut of beef that you’d typically braise. Tough, inexpensive cuts of beef make the very best homemade beef stews.

What is the best wine to use in slow cooker beef burgundy?

A delicate, light-bodied red wine (such as Pinot Noir, the grape used to create French Burgundy wine), is the ideal pick. Avoid wine packaged exclusively for cooking, as it’s high in added salt and can affect the flavor of the dish. If you’re trying to cut sodium, you’ll want to know about these surprisingly salty foods.

Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

3/4 cup: 460 calories, 29g fat (12g saturated fat), 130mg cholesterol, 663mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 37g protein.

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