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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 Sep. 30, 2015

"Everybody loved this!"

Reviewed 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!"

Reviewed 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!"

Reviewed 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."

Reviewed 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."

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