Slow Cooker Beef Burgundy

For a weeknight meal, this savory and scrumptious beef burgundy can be easily put together in a slow cooker to simplify the process!

Beef Burgundy, also known as boeuf bourguignon in French, might seem like a complicated dish that takes too long to cook. But if you enjoy the flavor of the dish or if you’d like to give it a try, it’s not something you have to forgo for the sake of an easy dinner. Instead, replace your traditional recipe with this beef burgundy slow cooker recipe that cooks itself after you follow some easy prep steps.

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Beef Burgundy Is A Perfect Comfort Food

Beef burgundy stew is a great meal to serve on a chilly day or when your family needs to feel the comfort of home. It warms your body while providing more substance than a soup. This recipe includes succulent chunks of beef and hearty vegetables that help everyone feel full and satisfied. I like to use carrots, onions, garlic, and mushrooms. The flavors of crispy bacon on top, a good chicken bone broth, thyme, and red wine add to the comforting effect.

Don’t be afraid of using a whole bottle of red wine because all the alcohol will for sure be cooked off, leaving the most flavorful sauce for your meal.

Slow Cooker Beef Burgundy

Slow cooking really simplifies this dish. You have some prep work in the beginning, including trimming and cutting the beef and cooking the bacon and vegetables. Then, you throw everything into the slow cooker and let it do its thing while the smell of beef burgundy fills your house. Everyone’s mouth will be watering by dinner time.

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You have easy finishing steps at the end of this beef burgundy slow cooker recipe. Half an hour before it’s done, you toss in the pearl onions and mushrooms. At this point, you can also throw together a side dish for your easy beef burgundy. While it’s often served with egg noodles, I decided to pair it with creamy mashed potatoes.

Slow Cooker Beef Burgundy

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• Author: Sharon Chen
• Prep Time: 20 minutes
• Cook Time: 9 hours 30 minutes
• Total Time: 9 hours 50 minutes
• Yield: 8-10 servings 1x
• Category: Main
• Method: Slow Cooker
• Cuisine: French

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Description

For a weeknight meal, this savory and scrumptious beef burgundy can be easily put together in a slow cooker to simplify the process!

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Ingredients

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• 1 (5-pound) boneless beef chuck eye roast
• Salt and pepper to taste
• 8 ounces (about 6 slices) bacon, cut into 1/4-inch pieces
• 3 medium onion, diced
• 1 medium carrot, peeled and finely chopped
• 1/4 cup tomato paste
• 2 teaspoons brown sugar
• 6 medium garlic cloves, minced (about 2 tablespoons minced garlic)
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
• 1/4 cup flour (see note for a gluten-free version)
• 1 (750-ml) bottle Pinot Noir, or any medium-bodied red wine
• 1 cup chicken bone broth or low-sodium chicken broth
• 1/3 cup soy sauce (see note for a gluten-free version)
• 2 bay leaves
• 2 cups frozen pearl onions
• 10 ounces cremini mushrooms or baby bella mushrooms, roughly sliced
• 1 cup sweet peas
• Chopped parsley for garnishing

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Instructions

1. Trim beef chuck eye roast and cut into 1 1/2-inch pieces. Place the prepared beef in a 6-quart slow cooker. Season with salt and pepper.
2. Cook bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towel, leaving the fat in the skillet. Refrigerate the bacon until serving time.
3. Pour off all but 2 tablespoons of the bacon fat in the skillet. Add onions, carrot, tomato paste, sugar, garlic, thyme and a pinch of salt. Cook over medium-high heat until the vegetables are softened and lightly browned, about 10-12 minutes. Sprinkle flour all over the vegetables, stirring to coat.
4. Stir in wine, scraping up any browned bits, bring to a simmer, and cook to allow the alcohol evaporates, 10-12 minutes.
5. Pour the mixture over the beef in the slow cooker. Stir in chicken bone broth, soy sauce and bay leaves until evenly combined. Cover and cook on low for 9-11 hours or on high for 5-7 hours, until meat is tender.
6. About 30 minutes before serving, add frozen pearl onions, mushrooms, and sweet peas in the slow cooker. Cook on low until the pearl onions and mushrooms are cooked through.
7. When the cooking is done, let the cooking liquid settle for 5 minutes, then remove as much fat as possible from the surface using a large spoon. Remove the bay leaves. Taste and season with salt and pepper if desired.
8. Reheat the bacon in a microwave on high power for 30 seconds. Serve the beef burgundy over mashed potatoes and sprinkle individual portions with the bacon. Garnish with chopped parsley.

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Notes

To make this recipe gluten free, substitute Tamari or coconut aminos for the soy sauce and replace the flour with 3 tablespoons cornstarch as a thickening agent. If using cornstarch, dissolve it in 1/3 cup cold water, then add the mixture at step 4 after the wine is evaporated.

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Nutrition

• Serving Size: 10
• Calories: 466
• Sugar: 9.2g
• Sodium: 845.7mg
• Fat: 26.6g
• Saturated Fat: 8.5g
• Carbohydrates: 47.8g
• Fiber: 4.4g
• Protein: 12g
• Cholesterol: 36.6mg

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About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.