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Beef Burgundy (Slow Cooker) – Skinnytaste

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Place this melt-in-your-mouth Burgundy Burgundy beef in the slow cooker and simmer it with mushrooms and carrots for a cozy dinner idea.

Beef Burgundy

Beef Burgundy

If you’re looking for a cozy, elegant dish made in the slow cooker, you’ll love this timeless Slow Cooker Beef Burgundy. Traditional recipes typically require several hours of simmering in the oven, but making beef bourguignon in a slow cooker simplifies the process. By cooking it low and slow, you get melt-in-your-mouth beef and a rich, rich sauce with minimal hands-on time and effort. If you want more pot pot ideas, try my Slow Cooker Beef Stew and Slow Cooker Beef Ramen.

Why This Beef Burgundy Recipe Stands Out

gina@Skinnytaste.com

I learned how to make this French classic in a cooking class many years ago. The amazing thing about making beef bourguignon in a slow cooker is that it takes the hassle out of it without compromising on flavor. The low, slow heat ensures tender meat and a perfect blend of flavors. This is an impressive dish with very little pressure!

  • Comfortable and impressive: It’s rustic yet sophisticated, making it the perfect dinner for a cold night or special occasion.
  • Convenient: This easy slow cooker beef bourguignon means you can set it and forget it. After get off work or the kids’ activities, dinner will be ready and waiting.
  • Dietary restrictions: Weight Watchers Friendly, Gluten Free (if made with GF flour), High Protein, Dairy Free

If you like this healthy beef bourguignon recipe, don’t forget to share it with your friends and leave a comment below. Tag me in a photo or video on Instagram, TikTok or Facebook! Bon appetit!

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What is Beef Burgundy?

Beef Burgundy, also known as boeuf bourguignon, is a classic French dish of tender beef simmered in a rich red wine sauce with carrots, onions, mushrooms and herbs. Originally a peasant dish, chefs like Julia Child elevated this hearty recipe to culinary fame.

Ingredients you need

Red wine, bacon, garlic and herbs create a complex and delicious meal that will keep you coming back for more. See exact measurements in recipe card below.

Ingredients for beef stew
  • bacon Adding richness, cooking the mushrooms in a little bacon fat makes the dish flavorful.
  • Beef stew: The best cut of beef for Burgundy is boneless roast beef shoulder. It’s cheap and tough, but when it’s cooked low and slow, the result is tender and juicy.
  • All purpose flour: Coat the beef with flour before browning it to create a delicious crust.
  • Seasoning: onion powder, salt, black pepper
  • vegetable: Depending on the size of the mushrooms, cut them in half or quarters and cut the carrots into 1-inch pieces.
  • Fragrance: shallots and garlic
  • ketchup Rather than using tomato paste, use its concentrated tangy flavor to deepen the flavor.
  • wine: Use the wine you enjoy drinking as this dish will have a winey flavor. Authentic French Beef Burgundy typically uses Burgundy or Pinot Noir, but any dry red wine you like will do.
  • Beef broth: The meat is cooked in broth, which prevents it from drying out.
  • Herbal medicine: Hearty herbs, like fresh thyme sprigs and rosemary, will hold up well during the long cooking process.

How to Make Beef Burgundy in the Slow Cooker

The first half of this recipe is cooked in a skillet on the stove, and yes, I promise it’s worth the extra dirty pan! Browning beef and vegetables enhances their flavor. Printable instructions are located below the recipe card.

  1. Cook bacon: Heat skillet over medium bacon and cook bacon until crispy. Transfer to slow cooker and remove all but a few teaspoons of bacon fat.
  2. Brown the beef: Toss the meat with flour and seasonings and brown on all sides in a skillet. Transfer beef to pan.
  3. Boiled Mushrooms Sprinkle bacon fat with salt. Once they start to brown, add the shallots and garlic, then add the tomato paste. Add vegetables to slow cooker.
  4. Slow Cooked Beef: Add red wine and broth to pot and stir. Arrange fresh herbs and carrots on top. Cook on low for 8 hours or on high for 4 to 6 hours. Remove herbs and spoon into bowls before serving.
Beef Burgundy (Slow Cooker) – Skinnytaste

change

  • Add the pearl onions to the slow cooker along with the carrots.
  • Try different herbs, such as parsley or bay leaves.
  • in order to make it instant potfirst brown the meat, bacon and vegetables according to the recipe, then pressure cook for 35 to 40 minutes until tender.

No slow cooker, no problem!

Using a Dutch oven or heavy-duty oven-safe pot, bake in a 375F preheated oven for 2 1/2 hours (check after 1 1/2 hours to make sure there is enough liquid) until the meat and vegetables are tender.

Pro Tips for Perfect Burgundy Beef

  • Vegetarian variations: If you don’t like mushrooms or want to make the meal heartier, add parsnips or potatoes. For mushrooms, you can use white button mushrooms instead.
  • Wine question: Wine is the main ingredient in this recipe, so there’s no real substitute. If you don’t want to cook with alcohol, you can use extra broth instead. However, the end result will be different.
  • Gluten-Free Beef Burgundy: Use a gluten-free flour such as Cup4Cup.
  • onion: Replace the shallots with red onions.
  • Onion powder: Use garlic powder instead.
  • Herbal medicine: If you only have 1 herb, that’s no problem. Use rosemary or thyme all.

What to serve with Beef Burgundy

  • Serve the stew with crusty bread like French bread or baguette to soak up the broth, or over mashed potatoes or egg noodles to make it more filling.
  • For a vegetable side, try green beans or roasted broccoli.

storage

Beef Bourguignon is great for meal prep because the leftovers reheat well.

  • refrigeration Leftovers for 4 days.
  • freeze Store in an airtight container for 3 months.
  • Reheat: Remove from the freezer and thaw in the refrigerator overnight before heating on the stove or microwave.
Slow Cooker Beef Burgundy

FAQ

What is the difference between beef burgundy and goulash?

Most of the ingredients are the same, but the main difference is that the Burgundy beef, which is native to France, has wine and bacon. Goulash also contains peas and potatoes, while Burgundy wine typically does not contain these ingredients.

Can beef burgundy be overcooked?

Although beef chuck benefits from a longer cooking time, it’s still possible to overcook it. The meat will be dry and the vegetables will be mushy. Once finished, do not leave it on the “Keep Warm” setting for more than 2 hours.

Beef Burgundy with mashed potatoes

More Beef Stew Recipes You’ll Love

Also, check out more slow cooker recipes here.

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Prepare: 15 every minute

chef: 6 Hour 20 every minute

All: 6 Hour 35 every minute

yield: 4 number of copies

Serving size: 1 1/4 cup

  • 3 slice Center cut bacon, chopped
  • 1 1/2 pound chuck beef, Trim and cut into 1-inch cubes
  • 2 spoon all purpose flour, or gluten free flour
  • ½ teaspoon onion powder
  • 1 teaspoon coarse salt, divided
  • ½ teaspoon black pepper
  • 2 ½ cup Creamy Mushrooms, Halve or quarter depending on size
  • 1 cup green onions, chopped
  • 4 clove garlic, slice
  • 1/4 cup ketchup
  • ½ cup dry red wine, *
  • 1 ½ cup Beef broth
  • 1 ½ cup carrot, Cut into 1-inch pieces
  • 2 sprig fresh thyme
  • 2 sprig fresh rosemary
  • Heat a large skillet over medium heat and fry bacon until crispy. Using a slotted spoon, transfer the bacon to the slow cooker, removing most of the fat (almost all) and reserving the rest.

  • Toss beef with flour, onion powder, 3/4 teaspoon salt, and black pepper. Brown the beef on all sides in 2 batches. Transfer beef to slow cooker.

  • Add 1 teaspoon reserved bacon grease, mushrooms, and remaining 1/4 teaspoon salt to pot; cook until mushrooms begin to brown, 4 to 5 minutes. Add shallots and garlic and cook until fragrant and softened; 2 to 3 minutes. Add tomato paste and stir to combine. Transfer to slow cooker.

  • Add red wine and beef stock. Stir to form a homogeneous liquid. Arrange the fresh herbs on top and top with the carrots.

  • Cook on low heat for 8 hours and on high heat for 4 to 6 hours. Remove herbs before serving.

Final step:

Please leave a rating and review to let us know how you like this recipe! This helps our business thrive and continue to provide you with free, high-quality recipes.

*Dry red wines such as Merlot, Pinot Noir or Cabernet Sauvignon (or even standard cooking wine) will work. When choosing, consider that the dish will have a wine tasting note.
Makes 5 cups.
No slow cooker, no problem!
Using a Dutch oven or heavy-duty oven-safe pot, bake in a 375F preheated oven for 2 1/2 hours (check after 1 1/2 hours to make sure there is enough liquid), until the meat and vegetables are tender.

Serve: 1 1/4 cup, Calories: Chapter 371 kilocalories, carbohydrate: 21.5 gram, protein: 42 gram, Fat: 11.5 gram, Saturated fat: 3.5 gram, cholesterol: 105.5 milligrams, sodium: Chapter 936 milligrams, fiber: 4 gram, sugar: 9 gram



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