This Slow Cooker Beef Burgundy makes for an easy weeknight dinner.
Beef burgundy was in our regular dinner rotation when I was growing up. My Mom also made tacos, split pea soup, spaghetti, orange pork chops and pepper pot beef. Beef burgundy was one of my favorites because I loved the sauce, the tender beef and the egg noodles it was served over.
This is an easy slow cooker version of Beef Burgundy that you can throw together in the crockpot in the morning and let it cook all day. I love it because I often have no time to make dinner when it’s actually dinnertime! Either that, or I’m too tired to get dinner together. I’m sure you can relate.
How to make Slow Cooker Beef Burgundy:
This recipe comes from a Pillsbury One Dish Meals Cookbook that I’ve had for a while. It’s a cookbook full of simple meals for busy people.
The only thing you’ll have to do outside of the slow cooker is cook the bacon. Then you will put the cooked bacon, beef stew meat, carrots and onion in the slow cooker insert. Next, you’ll mix beef broth, red wine, flour and spices and pour that into the slow cooker too. The slow cooker beef burgundy is cooked on high for the first hour. Then you’ll reduce the heat to low and cook for an additional 5 to 6 hours.
People have often asked if there is a substitute for the red wine if you don’t cook with alcohol. I’d say that in this recipe there is not a substitute for the red wine. It’s called “Beef Burgundy” because of the red wine added to the dish. It’s a big flavor component.
At the end of the cooking time, stir in fresh mushrooms, turn the heat back up to high and let it all cook for a final 30 minutes. While it’s finishing up, cook some egg noodles. Serve the delicious slow cooker beef burgundy over freshly cooked egg noodles and spoon the sauce on top too. Garnish with parsley. This is a fabulous dinner!
This recipe also works well using lamb stew meat in place of the beef stew meat. My family likes it both ways. I’m happy to add another good slow cooker recipe to the collection since good slow cooker recipes are sometimes difficult to find! Enjoy!
Here are a few more slow cooker recipes you might enjoy:
- Root Beer Pulled Pork
- Swiss Chicken Casserole
- Slow Cooker Thai Peanut Chicken
- Easy Chicken Santa Fe
- Slow Cooker Cider Ham
- Slow Cooker Smothered Pork Chops
Slow Cooker Beef Burgundy
- 4 slices bacon
- 2 pounds beef stew meat, cut into 1½-inch cubes
- 2 large carrots, cut into 1-inch chunks
- 1 medium onion, sliced
- ½ cup all purpose flour
- ½ teaspoon dried marjoram leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- One 14.5-ounce can beef broth
- ½ cup burgundy (or another dry red wine)
- 1 tablespoon Worcestershire sauce
- One 8-ounce package sliced fresh mushrooms (2 cups)
- 16 ounces egg noodles
- 2 tablespoons chopped fresh parsley
- In a large skillet, cook the bacon until crisp. Drain on paper towels; crumble. In a 3½ to 4-quart slow cooker, combine the cooked bacon, beef, carrots, and onion.
- In a small bowl, combine the flour, marjoram, garlic powder and pepper. With wire whisk, stir in the broth, wine and Worcestershire sauce until smooth. Add to the mixture in the slow cooker; stir to combine.
- Cover; cook on high setting for 1 hour.
- Reduce the heat to low setting; cook an additional 5 to 6 hours or until the beef is tender.
- Stir in the mushrooms. Increase the heat to high setting; cover and cook and additional 30 minutes or until the mushrooms are tender. Meanwhile, cook the noodles to desired doneness as directed on package. Drain.
- Serve the beef mixture over the noodles; sprinkle with parsley.