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Slow Cooker Beef Burgundy

Tender cubes of beef are treated to a burgundy wine sauce and savory vegetables in Sherri Mott's robust entree. "I made this often when I worked full-time," she writes from New Carlisle, Indiana. "It's good over noodles or mashed potatoes."
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    8 servings

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
  • Hot cooked noodles, optional

Directions

  • 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.
  • 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.
  • 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.
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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Reviews

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Average Rating:
  • zookeeperk
    Jan 2, 2018

    Made as written and was yummy!!

  • mrobisonq
    Sep 13, 2016

    delish

  • Parkhart
    Sep 30, 2015

    Everybody loved this!

  • Sillyman1
    Mar 23, 2015

    I didn't have some of the ingredients, thus I had to improvise by using beef bullion for the broth with worstorshire sauce and tomato sauce instead of tomato paste. The results were tremendous! This was absolutely delicious!

  • Gramma Amy
    Feb 18, 2015

    Great beef burgundy recipe, and easy to put together. I have made this in both my crockpot and a dutch oven on the stovetop when I had less time for cooking and it worked well. I have used both chuck roast and sirloin steak, and both tasted good in the burgundy sauce. Great recipe to serve to a table full of people with a spinach salad, and a green vegetable. Love it!

  • tramar
    Jan 25, 2015

    This is a very good recipe. I did however make some changes using ingredients I had on hand. I used turkey bacon instead which I microwaved and then crumbled. I used frozen turkey meatballs instead of the beef. I used a beef gravy mix instead of the flour and water and prepared the gravy using the beef broth and wine. Even with the changes this recipe was tasty and well received.

  • Aquarelle
    Jan 11, 2015

    Of course I had to mess with this recipe. I was channeling my late mother big-time. I sliced a large onion, then added four small shallots, peeled and sliced, that needed to be used up anyway. Tripled the amount of carrot. Used a heavy hand with the seasonings and tomato paste, because it's my experience that long, slow cooking tends to make the seasonings wane in strength. Added a couple of dashes of Worcestershire sauce along with the mushrooms, wine and thickener at the end. It was yummy! I used a California cabernet for the wine. Served it over mashed potatoes, although my daughter insisted upon having hers over cooked pasta, so I had to cook up some linguine at the last minute. This is a good basic recipe but do not be afraid to make changes.

  • Rachaelgallion
    Nov 16, 2014

    Delicious! My family loved it. I added peas which we liked but is definitely not necessary.

  • Bcooks
    Nov 5, 2014

    Made as written. Used the beef broth instead of the wine. Easy recipe. Would probably add more mushrooms and some peas next time.

  • nycscribe
    Sep 25, 2014

    Seriously, this was fantastic! In fact, I've never rated/reviewed a recipe before, it was that good. The only thing I changed was - I added two extra carrots, a couple of dashes of Worcestershire sauce and a handful of frozen peas when I added the mushroom. The meat was so tasty and tender. It melted in your mouth.