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Slow-Cooker Beef Burgundy

Name: Slow-Cooker Beef Burgundy
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Yield: 8 servings.
Cuisine: Europe, French
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; Optional: Hot cooked noodles and minced fresh parsley

25 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 7-1/2 hours

Makes

8 servings

Updated: Sep. 08, 2023

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

Slow-Cooker Beef Burgundy Recipe photo by Taste of Home

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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
Optional: Hot cooked noodles and minced fresh parsley

Directions

In a large skillet, cook bacon strips 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.

Slow-Cooker Beef Burgundy Tips

What's the difference between beef Burgundy, beef stew and boeuf bourguignon?

Beef Burgundy is merely the the English term for beef bourguignon (beef prepared in the style of the Burgundy region of France). The full French name for the recipe is boeuf bourguignon, and both are stews made with red wine. Beef stew, on the other hand, may or may not contain wine.

What cut of beef is best for beef burgundy?

Use stew meat, chuck or any cut of beef that you’d typically braise. Tough, inexpensive cuts of beef make the very best homemade beef stews.

What kind of wine should you use in slow-cooker beef burgundy?

A delicate, light-bodied red wine (such as pinot noir, the grape used to create French Burgundy wine) is the ideal pick. Avoid wine packaged exclusively for cooking, as it’s high in added salt and can affect the flavor of the dish.

What do you serve with beef Burgundy?

Serve beef Burgundy with mashed potatoes instead of egg noodles for traditional French flair. Homemade biscuits are great for soaking up a beef stew’s flavorful juices, even though they are not traditionally served as a side with this dish. For a variety of complementary menu ideas, check out our favorite French recipes for pretty salads, hearty soups and irresistible sweets.

How should you store leftover beef Burgundy?

After cooling the beef Burgundy, cover and refrigerate it for up to 5 days. You may also freeze the stew for 2 to 3 months. Thaw overnight in the refrigerator, then gently reheat stew in a saucepan. Bon appétit!

—Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

3/4 cup: 460 calories, 29g fat (12g saturated fat), 130mg cholesterol, 663mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 37g protein.