Slow Cooker Burgundy Beef Recipe

4.5 6 9
Slow Cooker Burgundy Beef Recipe
Slow Cooker Burgundy Beef Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Burgundy Beef Recipe

Read Reviews
4.5 6 9
Publisher Photo
When my adult children are coming over for dinner, this is the request. All three of them and their significant others love this dish. Yum! — Urilla Cheverie, Alfred, Maine
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 8-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 8-1/4 hours

Ingredients

  • 4 pounds beef top sirloin steak, cut into 1-inch cubes
  • 3 large onions, sliced
  • 1 cup water
  • 1 cup Burgundy wine or beef broth
  • 1 cup ketchup
  • 1/4 cup quick-cooking tapioca
  • 1/4 cup packed brown sugar
  • 1/4 cup Worcestershire sauce
  • 4 teaspoons paprika
  • 1-1/2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon ground mustard
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked noodles

Directions

In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours.
Combine cornstarch and water until smooth; stir into pan juices.
Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles. Yield: 10 servings.
Originally published as Burgundy Beef in Simple & Delicious September/October 2008, p56

Nutritional Facts

1 cup: 347 calories, 8g fat (3g saturated fat), 74mg cholesterol, 811mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 40g protein.

  • 4 pounds beef top sirloin steak, cut into 1-inch cubes
  • 3 large onions, sliced
  • 1 cup water
  • 1 cup Burgundy wine or beef broth
  • 1 cup ketchup
  • 1/4 cup quick-cooking tapioca
  • 1/4 cup packed brown sugar
  • 1/4 cup Worcestershire sauce
  • 4 teaspoons paprika
  • 1-1/2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon ground mustard
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked noodles
  1. In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours.
  2. Combine cornstarch and water until smooth; stir into pan juices.
  3. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles. Yield: 10 servings.
Originally published as Burgundy Beef in Simple & Delicious September/October 2008, p56

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Reviews forSlow Cooker Burgundy Beef

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ruth43 User ID: 2528703 272675
Reviewed Sep. 5, 2017

"It sounds great, but $32.00 alone for the top sirloin. I'd have to pass on this one."

MY REVIEW
Jodi User ID: 9112317 271427
Reviewed Aug. 6, 2017

"I assume this will be good, but my comment is about the recipe in general. Step 2, stir cornstarch mixture into pan juices?????????? Editors??"

MY REVIEW
whatever41 User ID: 5204496 270075
Reviewed Jul. 28, 2017

"Cut back in the onions, otherwise great."

MY REVIEW
katlaydee3 User ID: 3741999 242329
Reviewed Jan. 23, 2016

"I made this for my mother's birthday dinner and everyone loved it. I used a Pinot Noir and Amish noodles. Delicious!"

MY REVIEW
Madmarine User ID: 3405339 162184
Reviewed Sep. 17, 2008

"This was just OK, too many onions, and we love onions, too spicey, my 87 year father, who will eat anything gave it a rating of 3 out of 10. Alway try a receipe twice, will make again, with less onions, less paprika"

MY REVIEW
kmd515 User ID: 1012098 208538
Reviewed Sep. 14, 2008 Edited Sep. 15, 2008

"This recipe is AWESOME..and we used a bag of Amish noodles that we found in the grocery store..and they were excellent with this. I will always make this recipes...thanks!"

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