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Slow Cooker Beef Burgundy

Classic Beef Burgundy cooked to perfection in the slow cooker and then served as a stew or over noodles for a classic comfort meal.


  • 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


  1. 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.
  2. 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.
  3. Stir in the mushrooms and wine.
  4. In a small bowl combine the flour and water until smooth and then gradually stir the mixture into the slow cooker.
  5. Cover and cook on HIGH for 30-45 minutes or until thickened. Discard bay leaf.

Recipe Notes

Serve as a stew or over noodles or rice if desired.

Recipe courtesy of Old World Garden Farms