Slow Cooker Beef Burgundy

French food has a reputation for being incredibly delicious and equally complicated – not this beef burgundy! With a slow cooker in your corner, you can turn your kitchen into a fine French bistro tonight!

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 8 hours


  • 2 lbs. Beef Stew Meat
  • 1 lb. Crimini Mushrooms, quartered
  • 4 Carrots, cut in large pieces
  • 1 lb. Pearl Onions, peeled
  • 6 slices Bacon, chopped
  • 6 cloves Garlic, sliced
  • 1 (750 ml.) bottle Red Wine
  • 1 c. Beef Broth
  • 2 Bay Leaves
  • 4-5 stalks Thyme
  • 3 tbsp. Tomato Paste
  • 2 tbsp. Butter
  • 2 tbsp. Flour


  1. In a saute pan on medium heat, cook bacon until crisp; remove from pan, leaving bacon grease behind. Raise heat to medium high and brown stew meat in batches until meat is deeply browned on all sides.

  2. Add all ingredients except flour and butter to slow cooker and stir until well combined. Cook on low for 7 hours. In a small bowl, mix flour and butter by hand until they form a cohesive paste; stir paste in beef, turn heat to high, and continue cooking for one hour. Season with salt and black pepper to taste before serving.

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