Slow Cooker Beef Tips Burgundy Recipe

Slow Cooker Beef Tips Burgundy Recipe
Slow Cooker Beef Tips Burgundy Recipe photo by Taste of Home
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Slow Cooker Beef Tips Burgundy Recipe

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Here's a heartwarming classic made simple in the slow cooker. Mushrooms, red wine and tender beef make an easy, elegant supper. —Deanna Zewen, Union Grove, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-3/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-3/4 hours

Ingredients

  • 1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-in. pieces
  • 2 medium onions, halved and sliced
  • 1/2 pound sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 3 cups beef stock
  • 1/2 cup dry red wine or additional beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1-1/4 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 1/3 cup cornstarch
  • 1/3 cup cold water
  • Hot cooked egg noodles
  • Minced fresh parsley

Directions

In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next seven ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours.
Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley.
Freeze option: Omitting parsley, freeze cooled meat mixture, sauce and egg noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in microwave-safe dishes until heated through, stirring gently and adding a little water if necessary. Sprinkle with parsley. Yield: 10 servings.
Originally published as Slow Cooker Beef Tips Burgundy in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p21

  • 1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-in. pieces
  • 2 medium onions, halved and sliced
  • 1/2 pound sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 3 cups beef stock
  • 1/2 cup dry red wine or additional beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1-1/4 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 1/3 cup cornstarch
  • 1/3 cup cold water
  • Hot cooked egg noodles
  • Minced fresh parsley
  1. In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next seven ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours.
  2. Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley.
  3. Freeze option: Omitting parsley, freeze cooled meat mixture, sauce and egg noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in microwave-safe dishes until heated through, stirring gently and adding a little water if necessary. Sprinkle with parsley. Yield: 10 servings.
Originally published as Slow Cooker Beef Tips Burgundy in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p21

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