Slow Cooker Beef Burgundy Australian Style
Indulge in the rich, hearty flavors of Slow Cooker Beef Burgundy Australian Style, a modern twist on the classic French dish. This slow-cooked masterpiece combines tender beef chuck or brisket with the earthy sweetness of native Australian pepperberry, fresh thyme, and a generous splash of bold Australian Shiraz. Packed with wholesome vegetables like carrots, celery, and mushrooms, this dish develops a deep, velvety sauce over eight hours of simmering that’s perfect for soaking up with creamy mashed potatoes or crusty bread. With minimal prep and a slow cooker doing all the work, this comforting, wine-infused recipe is ideal for family meals or gatherings. Aromatic, satisfying, and irresistibly flavorful, it’s a true celebration of Australian cuisine with a global influence.
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Recipe Information
Ingredients
- 1.5 kg beef chuck or brisket
- 2 tbsp plain flour
- 2 tbsp olive oil
- 2 large brown onions, finely chopped
- 4 cloves garlic, minced
- 3 carrots, sliced into thick rounds
- 2 celery stalks, chopped
- 250 g mushrooms, quartered
- 750 ml Australian shiraz or dry red wine
- 500 ml beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tsp native Australian pepperberry (or cracked black pepper)
- 1 tsp salt
- 2 tbsp flat-leaf parsley, finely chopped (for garnish)
Instructions
Cut the beef into large, bite-sized cubes (approximately 4-5 cm). Toss the beef in flour to coat evenly, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Do not overcrowd the pan. Transfer the browned beef to the slow cooker.
In the same skillet, reduce the heat to medium and add the onions. Sauté for 3-4 minutes until softened and translucent. Add the garlic and cook for an additional minute. Transfer the onion and garlic mixture to the slow cooker.
Add the carrots, celery, and mushrooms to the slow cooker, spreading them evenly over the beef.
In the skillet, pour in the red wine and bring it to a simmer, scraping up any browned bits on the bottom of the pan. Allow the wine to simmer for 2-3 minutes to slightly reduce and intensify the flavor.
Pour the wine into the slow cooker, followed by the beef stock. Stir in the tomato paste until fully combined.
Add the bay leaves, thyme sprigs, native pepperberry (or cracked black pepper), and salt to the slow cooker. Stir gently to combine all the ingredients.
Cover the slow cooker with its lid and set it to low heat. Cook for 8 hours, or until the beef is tender and the sauce has thickened slightly.
Once cooking is complete, remove the bay leaves and thyme sprigs. Taste and adjust seasoning if needed.
Serve hot, garnished with freshly chopped parsley. Pair with creamy mashed potatoes, crusty bread, or buttered noodles.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 109 mg | 8% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1452 mg | 31% | |
*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.
