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Slow Cooker Beef Burgandy

 Slow Cooker Beef Burgandy
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."
8 ServingsPrep: 15 min. Cook: 7 hours


  • 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


  • 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

2 of 2

Slow Cooker Beef Burgandy (continued)

Directions (continued)

  • leaf. Cover and cook on low for 7-8 hours or until meat is tender.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.