Beef Burgundy Slow Cooker Recipe (Guide)

Let’s talk comfort food at its absolute finest. Picture this: tender chunks of beef, slowly simmered in a rich, deep red wine sauce, infused with the earthy flavors of mushrooms, carrots, and onions. That, my friend, is Beef Burgundy-or as the French call it, Boeuf Bourguignon. Now, traditionally, this dish is a labor-intensive, stovetop affair, but we’re giving it a modern, practical twist: the slow cooker version.

Why slow cooker? Because it takes all the stress out of the process. You don’t need to hover over a bubbling pot for hours, and the long, gentle cooking does wonders for the beef, making it melt-in-your-mouth tender. Plus, the flavors have all the time in the world to develop and mingle, creating a dish that’s deeply satisfying and perfectly cozy for a weeknight dinner or a special weekend meal.

By the end of this guide, you’ll not only know exactly how to make this classic dish in a slow cooker, but you’ll also learn ways to tweak it, swap ingredients, and add your own personal twist. Let’s dive in.

Beef Burgundy Slow Cooker Recipe

This is a recipe that feels fancy without being fussy. It’s rustic, hearty, and oozing with flavor. And yes, it’s the kind of dish that makes your kitchen smell like a five-star restaurant.

• Cooking Method: Slow cooker
• Servings: 4-6 hearty portions
• Prep Time: 20-30 minutes
• Cook Time: 6-8 hours on low or 4-5 hours on high

Ingredient List

Here’s everything you’ll need to make this dish sing:

• Beef chuck roast – 2 lbs, cut into 1-2 inch cubes. This cut is perfect because it’s marbled with fat that melts slowly, keeping the meat tender and juicy.
• Red wine – 1 ½ cups, preferably a full-bodied Burgundy or Pinot Noir. It’s the backbone of flavor here.
• Beef broth – 1 cup, adds extra richness and depth to the sauce.
• Carrots – 3 medium, peeled and sliced into thick rounds.
• Mushrooms – 8 oz, halved or quartered depending on size.
• Onions – 2 medium, diced or sliced thinly. Shallots work beautifully too.
• Garlic – 3 cloves, minced. Because garlic makes everything better.
• Tomato paste – 2 tablespoons, for that subtle sweetness and acidity.
• Flour – 2 tablespoons, for coating the beef to help thicken the sauce.
• Olive oil or butter – 2 tablespoons, for browning the beef.
• Herbs – 2-3 sprigs of fresh thyme, 1 bay leaf, optional parsley for garnish.
• Salt and pepper – to taste

Instruction Guide

Here’s the step-by-step journey from raw ingredients to an unforgettable dinner:

1. Prep The Beef

   • Pat the beef cubes dry with a paper towel. Moisture prevents browning, so this step is important.
   • Season generously with salt and pepper.

2. Coat And Sear

   • Toss beef in flour until lightly coated.
   • Heat olive oil or butter in a skillet over medium-high heat and sear the beef until golden brown on all sides. This step is optional but highly recommended for flavor depth.

3. Prepare The Vegetables

   • Slice onions, carrots, and mushrooms.
   • Mince the garlic.

4. Layer In The Slow Cooker

   • Add the seared beef to the bottom.
   • Top with carrots, onions, mushrooms, garlic, tomato paste, thyme, and bay leaf.

5. Add Liquids

   • Pour in the red wine and beef broth. Stir gently to combine everything.

6. Cook Low And Slow

   • Cover and cook on low for 6-8 hours, or high for 4-5 hours, until the beef is fork-tender.

7. Final Touches

   • Remove thyme sprigs and bay leaf.
   • Taste and adjust seasoning with salt and pepper.
   • Optionally, garnish with chopped parsley before serving.

Ingredient Swaps

Life happens, and sometimes you don’t have every ingredient on hand. Here’s how to make substitutions without sacrificing flavor:

• Red wine: Use grape juice or a mixture of beef broth with a splash of balsamic vinegar if avoiding alcohol.
• Beef chuck: Short ribs or stew beef work well too.
• Mushrooms: Button, cremini, or portobello can be used interchangeably.
• Carrots: Parsnips or turnips add a slightly different, but delicious, sweetness.
• Onions: Shallots or leeks are great alternatives.
• Tomato paste: Ketchup or tomato sauce in small amounts can work in a pinch, though the flavor will be slightly sweeter.

Helpful Tips

• Brown the beef: Don’t skip searing-it locks in flavor and creates a rich sauce.
• Wine matters: Use a wine you’d drink. Bad wine equals bad flavor.
• Don’t overcrowd: If your slow cooker is too full, cook in batches or use a larger slow cooker.
• Layering flavors: Place beef at the bottom and vegetables on top. Liquids will naturally distribute and meld flavors.
• Timing: Resist the urge to lift the lid frequently. Every peek adds 15-20 minutes of cooking time.

Customization Ideas

Take this classic recipe and make it your own:

• Add root vegetables: Potatoes, parsnips, or turnips for extra heartiness.
• Add herbs: Rosemary, tarragon, or a pinch of sage.
• Make it spicy: Add a dash of cayenne or crushed red pepper flakes.
• Creamy twist: Stir in a splash of heavy cream near the end for a rich, velvety sauce.
• Make it a stew: Serve over mashed potatoes, egg noodles, or rice for a complete meal.

FAQs

What Cut Of Beef Is Best For A Slow Cooker Beef Burgundy?

The best cuts for slow cooker beef burgundy are those with more connective tissue, such as chuck roast or stewing beef. These cuts become tender and flavorful when cooked slowly over several hours.

Can I Use Red Wine In A Slow Cooker Beef Burgundy?

Yes, red wine is a key ingredient that adds depth and richness to the dish. Choose a dry red wine, such as Pinot Noir or Burgundy, for the best flavor. Avoid sweet wines, which can make the sauce overly sweet.

Do I Need To Sear The Beef Before Adding It To The Slow Cooker?

Searing the beef before slow cooking is recommended. Browning the meat enhances the flavor and color of the stew, giving it a richer, more complex taste.

How Long Should I Cook Beef Burgundy In A Slow Cooker?

Cook the beef on low for 7 to 8 hours or on high for 4 to 5 hours. The meat should be tender and easily shredded with a fork. Cooking time can vary depending on the size of the beef chunks and your slow cooker model.

Can I Make Beef Burgundy Ahead Of Time And Reheat It?

Yes, beef burgundy actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

What Vegetables Are Typically Included In Beef Burgundy?

Classic vegetables include carrots, onions, and mushrooms. Some recipes may also add pearl onions, celery, or potatoes. Vegetables can be added at the beginning for a softer texture or in the last 1-2 hours for firmer vegetables.

Can I Substitute Beef Broth For Some Of The Wine?

Yes, substituting part of the wine with beef broth can reduce the alcohol content while maintaining flavor. Typically, a 50/50 ratio of wine to broth works well in slow cooker recipes.

Should I Thicken The Sauce For Beef Burgundy?

Yes, slow cooker beef burgundy can be thickened using a mixture of flour or cornstarch and water. Add it toward the end of cooking and simmer until the sauce reaches the desired consistency.

Is It Necessary To Add Herbs To Beef Burgundy?

Herbs such as thyme, bay leaf, and parsley are commonly used to enhance the flavor of the stew. Fresh or dried herbs can be added at the start of cooking, though fresh herbs are best added during the last hour to preserve their aroma.

What Should I Serve With Slow Cooker Beef Burgundy?

Beef burgundy pairs well with mashed potatoes, egg noodles, rice, or crusty bread. The sauce is rich and flavorful, so a starchy side helps balance the dish and soak up the delicious gravy.