Today Show Beef Burgundy Slow Cooker
Transform your weeknight meals with the comforting elegance of Today Show Beef Burgundy, a slow cooker recipe that delivers deep, rich flavors with minimal effort. Perfectly seared chunks of beef chuck roast are slow-cooked alongside hearty vegetables like carrots, onions, and mushrooms in a luscious red wine and beef broth sauce enhanced with garlic, thyme, and a touch of tomato paste. This classic French dish, also known as Boeuf Bourguignon, is made approachable with the convenience of a slow cooker, allowing the beef to become irresistibly tender over eight hours. Serve this savory masterpiece over mashed potatoes, buttered noodles, or rice and finish with a sprinkle of fresh parsley for an unforgettable meal that tastes like it came straight from a gourmet bistro. Whether you're hosting a dinner party or craving a cozy meal at home, this slow cooker Beef Burgundy is sure to impress. Perfect for busy families, wine enthusiasts, and comfort food lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 medium-sized carrots
- 1 large yellow onion
- 3 cloves garlic cloves
- 8 ounces button mushrooms
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Cut the beef chuck roast into 2-inch cubes. Pat dry with paper towels and season with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per side. Transfer to the slow cooker.
Peel the carrots and slice them into 1-inch pieces. Dice the onion and mince the garlic. Clean the button mushrooms and cut them in half if they are large. Add these vegetables to the slow cooker with the seared beef.
In the same skillet used for the beef, melt 2 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in 2 cups of beef broth until smooth, then stir in 2 tablespoons of tomato paste, 1 cup of dry red wine, 1 teaspoon of dried thyme, and 1 bay leaf. Cook for 2-3 minutes to combine the flavors.
Pour the sauce over the beef and vegetables in the slow cooker. Ensure everything is evenly coated with the sauce.
Cover and cook on low heat for 8 hours or until the beef is fork-tender and the flavors have melded together.
After cooking, discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Beef Burgundy over mashed potatoes, rice, or buttered noodles, and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.2 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 291 mg | 22% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5016 mg | 107% | |
*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.
