Slow Cooker Beef Burgundy
Indulge in the comforting elegance of Slow Cooker Beef Burgundy, a rich and savory dish perfect for cozy dinners or entertaining guests. This classic French-inspired recipe features tender, slow-cooked beef chuck simmered alongside earthy mushrooms, sweet carrots, and aromatic garlic in a luxurious sauce of dry red wine and beef broth. A touch of thyme and a bay leaf infuse every bite with depth, while the low-and-slow cooking method ensures melt-in-your-mouth perfection. Pair this hearty stew with creamy mashed potatoes, buttered noodles, or crusty bread to soak up the flavorful sauce. Prep it in just 25 minutes, let the slow cooker work its magic for 8 hours, and savor a restaurant-quality meal that's as effortless as it is impressive. Perfect for weeknights or special occasions, this Beef Burgundy is a must-try comfort food classic.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and sliced into rounds
- 8 ounces button mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 1.5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the beef cubes dry with paper towels and season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 2-3 minutes per side. Transfer the browned beef to the slow cooker.
In the same skillet, reduce the heat to medium and add the chopped onion, carrots, and mushrooms. Sauté for 4-5 minutes until softened. Add the garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and let the wine reduce slightly, about 3-4 minutes.
Stir in the beef broth, tomato paste, dried thyme, bay leaf, salt, and black pepper. Mix well and bring the mixture to a gentle boil.
Pour the sauce and vegetables over the beef in the slow cooker. Stir to combine.
Cover and cook on low for 8 hours, or until the beef is fork-tender and the flavors are well combined.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Beef Burgundy over mashed potatoes, buttered noodles, or with crusty bread. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4517 mg | 196% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 23.0 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 281 mg | 22% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4989 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.
