Crock Pot Beef Burgundy
Turn your weeknight dinner into a gourmet experience with this Crock Pot Beef Burgundy, a rich and savory classic French-inspired stew made effortless in your slow cooker. Tender, slow-cooked beef stew meat is infused with the deep flavors of dry red wine, earthy mushrooms, garlic, and a medley of aromatic vegetables, creating a melt-in-your-mouth dish that's perfect for cozy evenings. The foolproof combination of searing the beef for a caramelized crust and deglazing the skillet with wine ensures restaurant-quality depth in every bite. With minimal prep and the magic of all-day slow cooking, this recipe delivers hearty, comforting results with little effort. Serve it over creamy mashed potatoes, buttery egg noodles, or crusty bread to soak up the luscious sauce, and add a sprinkle of fresh parsley for a pop of color and freshness. Perfect for family dinners or casual entertaining, this slow-cooker Beef Burgundy will soon be a favorite in your meal rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons tomato paste
- 1.5 cups dry red wine
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a medium bowl, combine the flour, salt, and black pepper. Toss the stew meat in the mixture until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Brown the coated beef in batches, ensuring all sides are seared, about 2-3 minutes per batch. Transfer the browned beef to the slow cooker.
In the same skillet, sauté the diced onion, sliced carrots, and celery for 3-4 minutes until slightly softened. Add the garlic and mushrooms, cooking for an additional 2 minutes. Transfer the vegetables to the slow cooker.
To the skillet, add the tomato paste and cook for 1-2 minutes while stirring. Slowly pour in the red wine and beef broth, using a wooden spoon to scrape up any browned bits at the bottom of the pan. Bring the mixture to a simmer.
Pour the wine and broth mixture over the beef and vegetables in the slow cooker. Add the bay leaves and thyme, stirring to combine.
Cover the slow cooker with the lid and cook on LOW for 8 hours, or until the beef is tender and the flavors are well-developed.
Discard the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, optionally garnished with chopped fresh parsley. Pair with mashed potatoes, egg noodles, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 29.9 g | ||
| Protein | 255.0 g | 510% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 470 mg | 36% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 6011 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
