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Slow Cooker Beef Burgandy Recipe
Slow Cooker Beef Burgandy Recipe photo by Taste of Home

Slow Cooker Beef Burgandy Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 8 servings


  • 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

Nutritional Facts

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


  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 for 7-8 hours or until meat is tender.
  3. Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired. Yield: 8 servings.
Originally published as Beef Burgundy in Quick Cooking November/December 2003, p37

Nutritional Facts

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Nov. 16, 2014

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

Reviewed 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."

Reviewed 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."

Reviewed May. 1, 2014

"Really good. I shared with my neighbor!"

Reviewed Mar. 29, 2013

"This is a great recipe. I use 4 carrots, 1 parsnip, and add 1 tsp of worcestershire sauce. My husband loves this dish!"

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