Easy Beef Burgundy for the Crock Pot
Indulge in the comforting flavors of classic French cuisine with this "Easy Beef Burgundy for the Crock Pot," a perfect recipe for busy home cooks seeking restaurant-quality results. Tender chunks of stew beef are seared to golden perfection and then slow-cooked in a rich, velvety sauce made with dry red wine, beef broth, and tomato paste, infused with aromatic herbs like thyme and bay leaf. With hearty vegetables like carrots, onions, and mushrooms adding depth, this crock pot beef burgundy delivers bold flavors with minimal effort. After 7 hours of low-simmered magic, finish the dish with a touch of butter for a silky texture and serve over creamy mashed potatoes, egg noodles, or fluffy rice. A sprinkle of fresh parsley provides the perfect garnish for this crowd-pleasing, make-ahead dinner that’s as elegant as it is easy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Stew beef, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 Yellow onion, chopped
- 3 Carrots, sliced into 1/2-inch rounds
- 3 Garlic cloves, minced
- 8 ounces Cremini or white mushrooms, sliced
- 1.5 cups Dry red wine (e.g., Burgundy or Pinot Noir)
- 1.5 cups Beef broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the stew beef with salt and black pepper. Toss the beef cubes in the all-purpose flour until evenly coated.
In a large skillet, heat the olive oil over medium-high heat. Add the coated beef cubes in batches and sear on all sides until browned. Remove the beef and set it aside.
In the same skillet, add the chopped onion, sliced carrots, and minced garlic. Sauté for 3-4 minutes until the vegetables start to soften. Transfer the mixture to the slow cooker.
Add the sliced mushrooms to the slow cooker, followed by the browned beef cubes.
In a medium bowl, whisk together the red wine, beef broth, and tomato paste until well combined. Pour the mixture over the beef and vegetables in the slow cooker.
Add the bay leaf and fresh thyme sprigs to the slow cooker. Stir to combine the ingredients.
Cover the slow cooker and cook on low for 7 hours (or on high for 4 hours) until the beef is tender and the sauce is rich and flavorful.
Remove the bay leaf and thyme sprigs. Stir in the unsalted butter until melted and combined to add a silky finish to the sauce.
Serve the beef burgundy over mashed potatoes, egg noodles, or rice. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 23.9 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 281 mg | 22% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4985 mg | 106% | |
*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.
