Slow Cooker Beef Burgundy Recipe

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I really got spoiled with the nice weather we had last week. Unfortunately, we are back to cold and rain this week. So I can’t get enough of these slow cooker recipes.

I have found so many that I really love and I’m always up to try something new. Especially if it’s one of those recipes that can cook itself in the crock pot all day! The latest one that we tried is a Slow Cooker Beef Burgundy Recipe!

It’s a nice change from the beef stew or roast that I would normally make and it’s tasty too! We have LOTS of other delicious crock pot recipes, and you can see all of them HERE!

Slow Cooker Beef Burgundy Recipe

Prep time
25 mins
Cook time
8 hours
Total time
8 hours 25 mins

Serves: 6-8

Ingredients

• 1/4 pound bacon, cut into 1 inch pieces
• 2 pounds stew meat (I always use lean)
• 1 (14 ounce) can beef broth
• 1 cup burgundy wine or dry red wine
• 4 tablespoons tomato paste
• 1 (16-ounce) package frozen pearl onions, thawed
• 2 pounds sliced fresh mushrooms
• 2 large carrots, cut into 1/2 inch pieces
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf

Instructions

1. In a 5-quart slow cooker, combine wine, tomato paste and beef broth. Stir until tomato paste is broken and slightly blended.
2. In a skillet, cook bacon over medium-high heat until it is crispy. Remove the bacon (save the drippings in the pan) and put it in the slow cooker.
3. Using the bacon drippings, brown the stew meat on all sides in small batches. Once all meat is browned, add it to the slow cooker.
4. Add all other ingredients and mix well.
5. Cook on low, for eight hours.
6. Remove the bay leaf before serving.

Notes

I like to serve this with mashed potatoes.

Be sure to pin this recipe for later!

Slow Cooker Beef Burgundy Recipe

4.67 from 3 votes

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Course Main

Cuisine American

Servings 8 servings

Calories 353

Ingredients

  

1x2x3x

• 1/4 pound bacon cut into 1 inch pieces
• 2 pounds stew meat I always use lean
• 1 14 ounce can beef broth
• 1 cup burgundy wine or dry red wine
• 4 tablespoons tomato paste
• 1 16-ounce package frozen pearl onions, thawed
• 2 pounds sliced fresh mushrooms
• 2 large carrots cut into 1/2 inch pieces
• 3 cloves garlic minced
• 1 tablespoon fresh thyme leaves minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf

Instructions

 

• In a 5-quart slow cooker, combine wine, tomato paste and beef broth. Stir until tomato paste is broken and slightly blended.
• In a skillet, cook bacon over medium-high heat until it is crispy. Remove the bacon (save the drippings in the pan) and put it in the slow cooker.
• Using the bacon drippings, brown the stew meat on all sides in small batches. Once all meat is browned, add it to the slow cooker.
• Add all other ingredients and mix well.
• Cook on low, for eight hours.
• Remove the bay leaf before serving.

Notes

Notes
I like to serve this with mashed potatoes.

Nutrition

Calories: 353 | Carbohydrates: 9g | Protein: 29g | Fat: 20g | Fiber: 2g | Sugar: 4g | Net Carbs: 6g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

I have a few different sizes of crock pots and use them for different things. The one I use the most…and the one I used for this recipe is the Crock-Pot Cook & Carry! It’s a 6 quart crock pot, and it is really helpful when you are taking your dish with you!

Enjoy!