When the weather begins to turn cold, I pull out my Slow Cooker Beef Burgundy recipe to warm me up.
But there is nothing better than a good bowl of Beef Burgundy that you made in the slow cooker to make you happy!
What is Beef Burgundy?
This comfort meal originated from France. It is basically a thick stew that starts with cubes of beef that have been sauteed in bacon grease.
Then add in carrots and onions and flavor the dish with burgundy wine, thyme and bay leaves.
And finally, when the dish is almost completely cooked, add in mushrooms and cook just until tender.
Traditionally it is served as a stew. However, in recent years, it has been served like our Beef Tips recipe, over egg noodles.
And if you have any leftovers, it is also great served in a bowl with rice.
Slow Cooker Beef Burgundy
Making Beef Burgundy in the slow cooker is a fantastic way to make sure that your meat is melt-in-your-mouth tender.
For this recipe, it is best to use a chuck roast. It is an inexpensive cut of meat that is stands up well and breaks down perfectly to the slow cooking process.
Start off by cutting your meat in 1 1/2 inch cubes. Then using a skillet or your multi-cooker (such as an Instant Pot or Ninja Foodi on saute mode), brown the outside of your beef cubes.
Then place the meat in the slow cooker and add the broth, vegetables, and seasonings.
Cook on Low for 7-8 hours or on High or 3-4 hours, or until the meat is tender.
Then add in your wine and mushrooms. You do NOT want to add your mushrooms at the beginning of the cooking process. They will virtually disintegrate into the sauce if you add them with the other vegetables.
Finally, thicken the sauce with a flour/water slurry mixture.
Cook for an additional 30-45 minutes, and dinner is ready!
We usually serve Beef Burgundy straight from the slow cooker. However, you could also place it in a large serving dish as well.
Eat it is as a stew, or serve it over noodles or rice.
Mary and Jim
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Slow Cooker Beef Burgundy
- 1 tablespoon extra virgin olive oil or bacon grease
- 1 boneless beef chuck roast 3 pounds, cut into 1-1/2-inch cubes
- 1 can 10-1/2 ounces condensed beef broth, reduced sodium
- 1 small onion halved and sliced
- 1 medium carrot sliced
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1 teaspoon of Worcestershire sauce
- 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 substitute any dry red wine or beef broth
- 5 tablespoons all-purpose flour
- 2/3 cup cold water
In a large skillet over medium-high heat, add the oil and brown the beef cubes on all sides for 2-3 minutes per side.
Place beef in a 5 or 6 quart slow cooker, Add the broth, onion, carrot, butter, tomato paste, Worcestershire sauce, garlic, thyme, salt, pepper and bay leaf. Cover and cook on LOW for 7-8 hours or on HIGH 3-4 hours until meat is tender.
Stir in the mushrooms and wine.
In a small bowl combine the flour and water until smooth and then gradually stir the mixture into the slow cooker.
Cover and cook on HIGH for 30-45 minutes or until thickened. Discard bay leaf.
Serve as a stew or over noodles or rice if desired.
Recipe courtesy of Old World Garden Farms