Simple Crock Pot Beef Burgundy
Transform dinnertime into a gourmet experience with this Simple Crock Pot Beef Burgundy—a comforting, slow-cooked classic that's as easy as it is indulgent. Perfectly tender beef stew meat is seared to golden perfection before mingling with a rich medley of onions, garlic, mushrooms, and carrots, all simmering in a luscious blend of dry Burgundy wine, beef broth, and tomato paste. Enhanced with aromatics like thyme and bay leaf, this recipe develops deep, complex flavors over hours of effortless slow cooking. Ideal for busy weeknights or weekend entertaining, this dish pairs beautifully with mashed potatoes, rice, or crusty bread for soaking up the savory sauce. With minimal prep and a melt-in-your-mouth result, this crock pot recipe is a must-try for any home chef craving French-inspired comfort food.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 3 medium carrots, peeled and chopped
- 1 cup dry Burgundy or red wine
- 1.5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large bowl, toss the beef stew meat with flour, salt, and black pepper until the beef is evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per batch. Transfer the browned beef to the crock pot.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes. Add the mixture to the crock pot.
Add the carrots, dry Burgundy or red wine, beef broth, tomato paste, dried thyme, and bay leaf to the crock pot. Stir gently to combine all ingredients.
Cover the crock pot with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and the flavors are well combined.
Remove the bay leaf from the crock pot before serving.
Serve hot, garnished with fresh chopped parsley if desired. Pair with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4514 mg | 196% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 23.7 g | ||
| Protein | 254.4 g | 509% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 376 mg | 29% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 5296 mg | 113% | |
*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.
