Slow Cooker Beef Burgundy

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This Slow Cooker Beef Burgundy makes for an easy weeknight dinner.

Slow Cooker Beef Burgundy

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.  I love it because I often have no time to make dinner when it’s dinnertime!

Slow Cooker Beef Burgundy Recipe -

This recipe also works well with lamb 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 difficult to find!  Enjoy…

Slow Cooker Beef Burgundy

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 7 hours

  • 4 slices bacon
  • 2 pounds beef stew meat, cut into 1 1/2-inch cubes
  • 2 large carrots, cut into 1-inch chunks
  • 1 medium onion, sliced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • One 10 1/2-ounce can beef broth
  • 1/2 cup burgundy or dry red wine
  • 1 tablespoon worcestershire sauce
  • One 8-ounce package (3 cups) sliced fresh mushrooms
  • One 16-ounce package uncooked egg noodles
  • 2 tablespoons chopped fresh parsley
  1. In a large skillet, cook bacon until crisp. Drain on paper towels; crumble. In 3 1/2 to 4-quart slow cooker, combine cooked bacon, beef, carrots, and onion.
  2. In a small bowl, combine flour, marjoram, pepper and garlic powder. With wire whisk, stir in broth, wine and worcestershire sauce until smooth. Add to mixture in slow cooker; stir to combine.
  3. Cover; cook on high setting for 1 hour.
  4. Reduce heat to low setting; cook an additional 5 to 6 hours or until beef is tender.
  5. Stir in mushrooms. Increase heat to high setting; cover and cook and additional 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on package. Drain.
  6. Serve beef mixture over noodles; sprinkle with parsley.
SOURCE: (via Pillsbury One- Dish Meals Cookbook)

Here are a few more slow cooker recipes you might enjoy:


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Lori Lange of Recipe Girl

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  • denise wrote:

    This looks great. Am wondering if you can offer a mini class of wines? We don’t drink at all and who knows if I am buying wine or alcohol that is too expensive for cooking, or even good for cooking? Also, once you open a bottle will it stay good for a few months ?? See…I know nothing 🙂

  • Angie@cuisinestudy wrote:

    Really liked this recipe. I did use the red wine, plus a little more. Also added the salt  . Will make this again for sure. Enjoyed

  • Tina wrote:

    This beef burgundy looks so tempting. Seems easy to cook and prepare for this dishes. I cant wait to try this tonight as dinner. Thanks

  • Jenn@slim-shoppin wrote:

    Haven’t made that in forever – yours looks fantastic – definitely going to make it soon. Thanks for the recipe!

  • Karen @ The Food Charlatan wrote:

    I love a good Beef Burgundy! I’ve never tried it in the slow cooker though, awesome idea Lori!