French Beef Burgundy for the Crock Pot
Immerse yourself in the rich, comforting flavors of French cuisine with this "French Beef Burgundy for the Crock Pot" recipe, a slow-cooked masterpiece perfect for cozy nights. Tender chunks of beef chuck roast are browned to perfection, then simmered for hours in a luxurious sauce of red wine, beef broth, and fragrant herbs like thyme and bay leaves. Vibrant vegetables including carrots, pearl onions, and mushrooms soak up the savory juices, creating a dish that's hearty yet elegantly balanced. With minimal prep time and the convenience of a slow cooker, this recipe transforms everyday ingredients into a gourmet dinner. Serve your beef Burgundy alongside crusty French bread or buttered noodles, and garnish with fresh parsley for a crowd-pleasing meal that’s as easy to prepare as it is delightful to enjoy! Perfect for family gatherings or a romantic dinner, this recipe brings the essence of French comfort food right to your table.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cut into 1.5-inch cubes
- 0.25 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 large Carrots, peeled and cut into 1-inch pieces
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 cups Red wine (such as Burgundy or Pinot Noir)
- 1 cup Beef broth
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 8 ounces Button mushrooms, sliced
- 1 cup Pearl onions (frozen or fresh, peeled)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, toss the beef cubes with flour, 1 teaspoon salt, and 0.5 teaspoon black pepper to coat evenly.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. In batches, sear the beef cubes until browned on all sides. Transfer the browned beef to the crock pot.
In the same skillet, add the carrots, chopped onion, and garlic. Sauté for 3-4 minutes until the vegetables are slightly softened. Stir in the tomato paste and cook for an additional 1 minute.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, then transfer the mixture to the crock pot.
Pour the beef broth into the crock pot and add the bay leaves and thyme sprigs. Stir to combine.
Set the crock pot to low heat and cook for 6-8 hours, or until the beef is tender and the vegetables are flavorful.
During the last 30 minutes of cooking, add the sliced mushrooms and pearl onions to the crock pot. Stir to combine and allow them to cook through.
Remove the bay leaves and thyme sprigs before serving. Garnish with fresh parsley and serve hot, paired with crusty bread or over buttered noodles.
Nutrition Facts
Calories |
3399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 42.4 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 430 mg | 33% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 5892 mg | 125% | |
*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.
