Best 6 Slow Cooker Beef Burgundy Recipes

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Slow cooker beef burgundy is a classic French dish perfect for a cozy dinner with family or friends. This hearty and flavorful stew is made with tender chunks of beef, slowly simmered in a rich and savory red wine sauce. The beef is fall-apart tender, and the sauce is packed with flavor from the wine, herbs, and spices. Serve this dish over mashed potatoes, egg noodles, or rice for a truly satisfying meal.

Here are our top 6 tried and tested recipes!

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

  • 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 and parsley.

Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

AMERICA'S TEST KITCHEN SLOW COOKER BEEF BURGUNDY



America's Test Kitchen Slow Cooker Beef Burgundy image

This recipe is from the America's Test Kitchen slow cooker episode. I'm not a fan of slow cookers, but this Beef Burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!

Provided by IHeartBobert

Categories     Meat

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

8 ounces bacon, chopped
4 lbs beef chuck, cut into 1 1/2 inch chunks
salt & freshly ground black pepper
1 large onion, chopped fine
2 carrots, peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme
4 tablespoons tomato paste
2 1/2 cups pinot noir wine
1 1/2 cups reduced-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons minute tapioca
3 tablespoons minced fresh parsley
8 ounces white pearl onions
8 ounces sliced button mushrooms

Steps:

  • In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
  • Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker.
  • Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker.
  • Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
  • Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker.
  • Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours.
  • In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets.
  • When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!

SLOW-COOKER BEEF TIPS BURGUNDY



Slow-Cooker Beef Tips Burgundy image

Here's a heartwarming classic that's so simple in the slow cooker. Mushrooms, red wine and tender beef make for an easy, elegant supper. -Deanna Zewen, Union Grove, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-inch pieces
2 medium onions, halved and sliced
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
3 cups beef stock
1/2 cup dry red wine or additional beef stock
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1-1/4 teaspoons salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup cold water
Hot cooked egg noodles
Minced fresh parsley

Steps:

  • In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next 7 ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours., Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley., Freeze option: Omitting parsley, freeze cooled meat mixture, sauce and egg noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in microwave-safe dishes until heated through, stirring gently and adding water if necessary. Sprinkle with parsley.

Nutrition Facts : Calories 275 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

I made this for dinner tonight and it was quite good. I did add more garlic and also rosemary and thyme to add a little more flavor and because both of those herbs mix so nicely with red wine in cooking. I also used extra onions and mushrooms. Feel free to experiment with seasonings and veggies though the recipe as is is more classic. This is an extremely simple recipe for an old classic and practically foolproof. Your crockpot may cook slower or quicker though, so be aware of that.

Provided by JanetB-KY

Categories     Stew

Time 12h10m

Yield 4-5 serving(s)

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lbs cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 1/2 cups pearl onions, peeled
8 ounces small fresh whole mushrooms
1 garlic clove, minced (I used three)
1 bay leaf
1 (10 1/2 ounce) can condensed beef consomme
1 cup water
1/2 cup red Burgundy wine
fresh oregano, if desired

Steps:

  • In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
  • Add all remaining ingredients; mix well.
  • Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.

SLOW COOKER BURGUNDY BEEF TIPS



Slow Cooker Burgundy Beef Tips image

From Southern Living. Serve over hot cooked egg noodles or rice. Feel free to use different mushrooms based on availability and preferences.

Provided by Little Suzy Homemak

Categories     One Dish Meal

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef sirloin tip, cut into 1 inch pieces
8 ounces sliced fresh baby portabella mushrooms
10 3/4 ounces canned cream of mushroom soup
1/2 cup dry red wine
1 ounce dry onion soup mix
1/8 teaspoon pepper

Steps:

  • Stir together beef tips and remaining ingredients in a lightly greased 5 quart slow cooker.
  • Cover and cook on HIGH 4 hours or until beef is tender, stirring at least once after 2 hours.

Nutrition Facts : Calories 385, Fat 21.7, SaturatedFat 7.8, Cholesterol 103, Sodium 790.6, Carbohydrate 8.7, Fiber 0.9, Sugar 2.5, Protein 33.5

SLOW-COOKER BURGUNDY BEEF



Slow-Cooker Burgundy Beef image

When my adult children are coming over for dinner, this is the request. All three of them, and their significant others, love this dish. Yum! - Urilla Cheverie, Alfred, Maine

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15

4 pounds beef top sirloin steak, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked noodles

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours., Combine cornstarch and water until smooth; stir into pan juices. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles.

Nutrition Facts : Calories 347 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 811mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 40g protein.

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork.
  • Don't overcrowd the slow cooker. If you have too much meat, it won't cook evenly.
  • Brown the beef and pork before adding it to the slow cooker. This will help to develop the flavor and prevent the meat from becoming dry.
  • Use a good quality red wine. A cheap wine will not taste as good in the stew.
  • Add some fresh herbs, such as thyme, rosemary, or bay leaves, to the stew for extra flavor.
  • Serve the stew over mashed potatoes, rice, or egg noodles.

Conclusion:

Slow cooker beef burgundy is a classic French dish that is perfect for a cold winter night. This hearty and flavorful stew is made with beef, red wine, and vegetables. It is a great way to use up leftover beef and vegetables, and it is also a very budget-friendly meal. The slow cooker makes it easy to prepare, and the stew can be served over mashed potatoes, rice, or egg noodles.

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