Beef Burgundy, Crockpot Style
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
This beef dish is full of rich flavors
Ingredients
- 10 ounce (283.5 g) fresh pearl onions
- 2 pound (907.18 g) top round steak, trimmed and cut into 1 1/2-inch cubes
- 2 ½ cups (400 g) sliced onion, 1 large
- 1 garlic clove, minced
- Cooking spray
- â…“ cup (41.67 g) all-purpose flour
- 1 â…“ cups (320 ml) less-sodium beef broth
- ½ cup (118.29 ml) Burgundy or other dry red wine
- 2 tablespoons tomato paste
- ½ teaspoon (0.5 teaspoon) dried thyme
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) black pepper
- 1 bay leaf
- 8 ounce (226.8 g) package mushrooms
- 3 cups (480 g) hot cooked medium egg noodles, (about 4 cups uncooked pasta)
- Thyme leaves, optional
Instructions
- 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.
Calories: 498kcal, Carbohydrates: 32g, Protein: 37g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 108mg, Sodium: 423mg, Potassium: 906mg, Fiber: 3g, Sugar: 6g, Vitamin A: 115IU, Vitamin C: 10.7mg, Calcium: 45mg, Iron: 4mg
Did you make this recipe?
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Made this a few days ago and got a 7 out of 10 rating from my husband – making this a keeper! I made the choice to salt and pepper the steak as I seared it on the stove, and I used a beef bouillon cube instead of finding low sodium beef broth. Both of those made this dish a little saltier than it should have been – next time I won’t be adding any salt if I use the bouillon cube! The husband also thought the dish should have carrots, so those will get added next time, and that the sauce should be a little thicker (mine was definitely more soup than sauce), so I’d probably add some more flour to thicken.
I think I only made two other changes: 1) pearl onions weren’t available so I used shallots, 2) I had white wine in the fridge instead of red, so I used that.  Most of my substitutions were due to pandemic grocery shopping (yay 2020) and trying to use what I have instead of buying more. That said, I think this is a forgiving dish and one I could definitely see prepping and putting it in the slow cooker  either from the fridge or frozen for another day.Â
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!
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?
Hi Heather, They’re a nice complement to the beef, but if you don’t like them, you can simply omit them.
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!
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!
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?
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!
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.
Gretchen – It’s fabulous!
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.
Kate – Tomato stroganoff sounds interesting! How is it made?
Melanie – Thank you! I hope you try it and enjoy it :)
This looks fantastic! I love my crockpot and can’t wait to try this.
What’s funny is that looks just like my crockpot tomato stroganoff recipe, but I bet they taste totally and completely different.
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.
It looks awesome. I love my crock too. I have never tried beef burgundy, I will def give it a try!
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!