Beef Burgundy, Crockpot Style

 

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This was another hit from the Cooking Light Slow Cooker cookbook. I have made this dish twice now in a very short amount of time, and I really enjoy it. The meat becomes very tender and the sauce is extremely flavorful. The whole pearl onions and mushrooms both cook down and really taste wonderful. And I’m totally sold on using my crock pot – it’s so nice to spend a little time early in the day and have dinner done and waiting for you when you’re ready to sit down and eat!

Beef Burgundy

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 6 to 7 hours

Total Time: 8 hours

Ingredients:

1 (10-ounce) package fresh pearl onions
1 (2-pound) top round steak, trimmed and cut into 1 1/2-inch cubes
2 1/2 cups sliced onion (1 large)
1 garlic clove, minced
Cooking spray
1/3 cup all-purpose flour
1 1/3 cups less-sodium beef broth
1/2 cup Burgundy or other dry red wine
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (8-ounce) package mushrooms
3 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)
Thyme leaves (optional)

Directions:

1. Drop pearl onions in boiling water; cook 1 minute. Drain onions; peel.

2. Heat a large nonstick skillet over medium-high heat. Add steak; saute 5 minutes or until browned. Place steak in a 3-quart electric slow cooker. Add sliced onion and garlic to pan; coat with cooking spray, and saute over medium-high heat 5 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over onion-garlic mixture; cook 1 minute, stirring constantly. Gradually add broth, wine, and tomato paste, stirring constantly. Cook 1 minute or until thick. Add pearl onions, dried thyme, salt, pepper, bay leaf, and mushrooms.

3. Pour wine mixture over steak in cooker. Cover and cook on LOW 6 to 7 hours. Discard bay leaf. Serve over noodles. Garnish with thyme leaves, if desired.

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16 Responses to “Beef Burgundy, Crockpot Style”

  1. rose4jc2 on March 27, 2008 at 11:11 am

    This looks great! I will add it on my “to try” list. We never have wine though so I will have to go get some! I wish they sold it in our grocery stores, it would make things much easier!

    Reply

  2. slush on March 27, 2008 at 11:20 am

    It looks awesome. I love my crock too. I have never tried beef burgundy, I will def give it a try!

    Reply

  3. Michelle on March 27, 2008 at 12:17 pm

    rose – Thanks! I usually sub out the wine – I found a substitution in an issue of Cook’s Illustrated – for every 1/2 cup of wine substitute 1/2 cup of broth + 1 teaspoon red wine vinegar (or white wine vinegar if the recipe calls for a white wine). We are not wine drinkers so it’s always a waste to open a bottle for a recipe!

    slush – Thanks! This is really easy and very good.

    Reply

  4. Kate on March 27, 2008 at 1:18 pm

    What’s funny is that looks just like my crockpot tomato stroganoff recipe, but I bet they taste totally and completely different.

    Reply

  5. Melanie on March 27, 2008 at 2:43 pm

    This looks fantastic! I love my crockpot and can’t wait to try this.

    Reply

  6. Michelle on March 27, 2008 at 2:49 pm

    Kate – Tomato stroganoff sounds interesting! How is it made?

    Melanie – Thank you! I hope you try it and enjoy it :)

    Reply

  7. Gretchen Noelle on March 28, 2008 at 8:15 am

    This looks delicious. I may have made it before being that it is a cooking light recipe. But yum, seeing it here reminds me that I love beef and mushrooms with wine.

    Reply

  8. Michelle on March 28, 2008 at 8:20 am

    Gretchen – It’s fabulous!

    Reply

  9. Sylvie on March 28, 2008 at 11:29 am

    Mmmhhh, that makes me wanna go and dust off my crock pot. I just found your blog and really like it. Oh, and I’m jealous…I’ve been wanting LeCreuset for ages.

    Reply

  10. Harriette on November 30, 2010 at 4:23 pm

    I made this sometime ago for my family and it was great! The sauce is so flavorful and it tasted even better a day after. I was a little disappointed because the meat was not very tender. But I think that was because I used a crockpot twice the size of yours because it did not take as long to cook. I have a large family so doubling the recipe is not a big deal :). Would doubling the recipe in a larger cooker ensure that the meat/sauce does not dry out so easily?

    Reply

    • Michelle on December 1st, 2010 at 8:57 am

      Hi Harriette, I think you hit the nail on the head. If you used the same amount of meat in a large crockpot, it likely wouldn’t absorb as much of the sauce and could dry out. I do hope you’ll try it again because this is one of my favorite meals – the meat gets so tender!

      Reply

  11. Quicha on July 9, 2012 at 4:12 pm

    Definitely added to my list of recipes to try! I’ve been wanting to make Julia Child’s Boef Bourginone since I saw Julie & Julia! This will be much easier to try for the first time. And I’m excited about having one more recipe for my crock pot!

    Reply

  12. Emily on January 26, 2013 at 6:18 pm

    I made this today – so yummy! I have a six quart crockpot so doubled the recipe, which worked well. In case anyone was wondering if this would work, I made the sauce and browned the meat the night before, kept them in the fridge the night before, then just threw both in the crockpot with the mushrooms this morning. I have to leave early for work, so this saved me time in the morning and worked great. Thanks for another great recipe!

    Reply

  13. Heather on August 27, 2013 at 1:05 am

    I’d like to try this but hubby and I both really dislike mushrooms. Are they essential to the recipe or could I substitute something else in their place?

    Reply

    • Michelle on August 27th, 2013 at 9:23 pm

      Hi Heather, They’re a nice complement to the beef, but if you don’t like them, you can simply omit them.

      Reply

  14. Corgi Mom on March 16, 2014 at 9:41 pm

    Well BEB you’re 2 for 2. This is the second recipe I’ve tried from your blog and it was a smash hit!I have always wanted to try beef burgundy, but was always intimidated by the seeming complexity of the whole process. But this was super easy super simple and absolutely delicious! from this day on, I will be visiting your blog frequently to snag new recipes!

    Reply

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