Slow Cooker Beef Burgundy
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."
Ingredients
- 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
Reviews
Made as written and was yummy!!
delish
Everybody loved this!
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!
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!
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.
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.
Delicious! My family loved it. I added peas which we liked but is definitely not necessary.
Made as written. Used the beef broth instead of the wine. Easy recipe. Would probably add more mushrooms and some peas next time.
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.