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4.67 from 3 votes

Slow Cooker Beef Burgundy Recipe

Prep Time25 minutes
Cook Time8 hours
Total Time8 hours 25 minutes
Course: Main
Cuisine: American
Servings: 8 servings
Calories: 353

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

  • 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