Crockpot Beef Burgundy

Whenever we get our morning act together enough to actually throw meat, vegetables and a few spices into the crockpot, we are supremely proud of ourselves. Ridiculously smug for the rest of the day. We have, for once, made our family's dinner top priority and instead of slapping some half-cooked fish filets and french fries on the table, we'll be serving a nutritious, hearty, savory meal.

Enter beef burgundy simmering away in our slow cooker, some boiled egg noodles, a side salad and we have a fabulous meal for lots of people (two to three meals for us).

Beef burgundy is essentially stew with mushrooms and lots of red wine splashed in. It's basic, flavorful and sticks to your ribs. We think our recipe is a nice balance of spice, salt, beef and cabernet sauvignon.

Rating: 3/4 assed (chopping)

Here's what you need and how you do it

1 pound lean stew beef

1 large onion, chopped

3 celery stalks, chopped

2 large carrots, chopped

1 14.5-ounce can diced tomatoes, with liquid

1/2 pound button mushrooms (or more)

1-1/2 cup red wine, plus 1/4 cup

1 teaspoon dried thyme

1 teaspoon dry mustard

2 Tablespoons worcestershire sauce

1/3 cup flour, or more depending on how thick you want it

1-2 teaspoons salt, to taste

Black pepper, to taste

1/2 pound egg noodles or other flat pasta

Layer onions, celery and carrots along bottom of slow cooker. Add beef. Sprinkle mushrooms over the top. Pour in 1-1/2 cup red wine, tomatoes, spices, worcestershire. Sprinkle with salt and pepper.

Cook on low for 8 hours or high for 4-5 hours. Can also be cooked in a dutch oven on stove for 1-2 hours.

Toward end of cooking cycle, whisk together 1/4 cup red wine with the flour. Pour into stew, stir well and let cook for about 10 minutes with lid removed.

Boil pasta according to package directions.

Serve beef burgundy over noodles.

For a printable version of this recipe, click here.

Comments

[maebyn]

This is great - I was just about to look up a beef+crockpot recipe since I have family visiting this weekend. Thanks!

(Oh, and there is a typo... I think the cooking times for high/low are swapped)

[JoAnn]

I know where you're coming from on throwing stuff together at 6 am, but the smell when you walk in the door after an 8 hr day makes it all worth wild.

You can't go wrong with beef & wine - I will definitely be making this soon!

[Rusty Shackleford]

I assume that the canned tomatoes go in over the meat along with the wine? It says I need a can of tomato but doesn't tell me what the do with it.

[Half Assed Kitchen]

So sorry about that, Rusty. Yes, pour the tomatoes over the beef with the wine and spices.

[Meredith]

I made this last night and it seemed that the measurement of flour at the end are off...when I combined 1/4 cup of wine with 1/3 cup of flour I got a pinkish paste. Then I cut back the flour but never got the sauce to thicken.

[Half Assed Kitchen]

Meredith,

I just double-checked my proportions. I did get a thick batter-ish mixture, which should work to pour in and thicken your burgundy sauce. You could also pour in another 1/4 cup of wine if you'd like your wine/flour mixture to be thinner before pouring it into the crockpot.

Thanks for alerting me!

[Liz]

I have made this recipe 3x now and it gets better and better each time!

[invierta proyectos]

Mmmmm great recipe, delicious,

[Julie T]

The picture shows peas in the beef burgundy, but the recipe doesn't include peas. Did I miss something here? This sounds like an amazing dish. Thanks for posting this recipe. I am a crockpot queen and will definately try this. Julie

[Half Assed Kitchen]

Hi Julie,

Peas can be added or not. It's up to you. :)