beef burgundy crock pot recipe
The Best beef burgundy crock pot recipe
I started making beef burgundy in the slow cooker years ago because the oven version took an entire afternoon and I could never get the timing right with kids running through the kitchen. Tossing the beef, carrots, mushrooms, and onions into the crock in the morning means dinner is handled before the school drop off is even over. I brown the meat and build the sauce in a skillet first, which takes about 15 minutes, and then I walk away. Six to eight hours later, the house smells like a French bistro and I look like I planned it that way.
My family asks for this one by name. My husband piles his over mashed potatoes and my kids eat theirs with a slice of crusty bread to soak up the gravy, and neither of them complains about the mushrooms because they cook down so soft that nobody notices them. The meat comes out fork tender every time, so I never worry about tough chunks that need a steak knife. It also reheats well the next day, which makes it a solid choice for a busy weeknight when I want leftovers waiting in the fridge.
I serve this for Sunday dinner with my parents and also on a random Tuesday when the day has been long, and it works for both. Beef gives you protein and iron, the carrots and mushrooms add vegetables, and making the sauce from scratch with broth and tomato paste means I know exactly what is going into it instead of relying on a canned soup shortcut. That flexibility is why it has stayed in my rotation for years.
Crock Pot Beef Burgundy
Tender chunks of chuck roast slow-cooked in red wine with mushrooms, carrots, and smoky bacon until the meat falls apart at a fork’s touch. A skillet sear before the slow cooker builds the deep flavor that makes this French classic work on a weeknight schedule.
🥘Ingredients
For the Beef and Vegetables
For the Braising Liquid
For Finishing
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Beef Burgundy Works
This beef burgundy is one of those recipes I keep coming back to because the slow cooker does the work while I get on with everything else. It feeds a crowd, holds up on a buffet table, and tastes even better the next day, which makes it an easy pick for holidays, birthdays, or a Sunday dinner with the whole family around. If you need something dependable that everyone will actually eat, this is it.
❓ Frequently Asked Questions About Crock Pot Beef Burgundy
1. Can I use a different cut of beef for crock pot beef burgundy?
Yes. Chuck roast is the most forgiving choice because its marbling breaks down into tender meat during a long, slow cook. Round steak or stew meat labeled “chuck” works well too. Avoid lean cuts like sirloin or tenderloin, which turn dry and stringy after several hours of braising.
2. Do I have to brown the beef before putting it in the slow cooker?
It is not strictly required, but it is worth the extra 10 minutes. Searing the cubes in a hot skillet until deeply browned builds flavor that the slow cooker alone cannot create. If you skip it, dredge the beef in flour and add it straight to the pot — the dish will still be good, just a little less rich.
3. What is the best substitute for the red Burgundy wine?
Any dry red wine works: Pinot Noir is the closest match to true Burgundy, while Merlot, Cabernet Sauvignon, or a dry Rhône blend are all fine. For an alcohol-free version, use equal parts beef broth and unsweetened cranberry or pomegranate juice with a splash of red wine vinegar to replace the acidity.
4. How long should beef burgundy cook in the slow cooker?
Plan on 7 to 8 hours on low or 4 to 5 hours on high for a standard 3- to 4-pound batch. The meat should shred easily with a fork and the liquid should have thickened slightly. Cooking longer than needed is safer than undercooking, but keep it on low so the sauce does not reduce too far.
5. Can I add vegetables, and when do they go in?
Yes. Carrots, onions, and mushrooms hold up well over the full cook time, so add them with the beef. If you want potatoes or pearl onions that keep their shape, add them in the last two hours on low. Frozen peas should go in during the final 15 minutes, just long enough to heat through.
6. How should I store and reheat leftovers?
Cool the stew within two hours of cooking, then refrigerate it in a sealed container for up to three days. The flavor often improves overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or wine if the sauce has thickened too much. Freeze portions for up to three months and thaw in the refrigerator before reheating.
