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Slow-Cooker Burgundy Beef

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
  • Total Time
    Prep: 10 min. Cook: 8-1/4 hours
  • Makes
    10 servings

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

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