The Shabby Creek Cottage

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Easy Crock Pot Beef Burgandy | Slow Cooker Meals

A HUGE hello to all of you fabulous Shabby Creek Cottage readers!  I’m Claire and I blog over at A Little CLAIREification.  I am so thrilled to be here sharing with you once a month as a new Food Contributor.

Here’s a little bit about me before we get into this delicious Crock Pot Beef Burgundy recipe:

crock pot beef burgundy

I am a working Mama to three boys and I am married to my best friend {oh and he does all of the laundry, need I say more??}.  I love Craft and DIY projects and I love to cook and bake.  I am self-admittedly addicted to CHEESE.  I like BIG ideas and I LOVE saving money.

Gina is an absolute gem and she has invited me to share a fabulous crock pot / slow cooker recipe every month.  I hope the recipes I share will inspire you to create delicious, time and money saving meals as well.  So let’s get cooking!

Easy Crockpot Beef Burgandy at ALittleClaireification.com #crockpot #recipes #slowcooker #beef

For as long as I can remember I have had a crock pot. Sadly, there were many years that it just sat neglected on the shelf in our garage. Forgotten and forlorn, poor girl. Shame on me because, as you know, a crock pot is such an awesome “tool” for those of us too busy to even remember what we ate for breakfast on any given day. 😉

Needless to say, I have been on a slow cooker tear lately.  This Crock Pot Beef Burgundy is so simple and it’s a family favorite.  Not to mention, it’s a great way to feed a family dinner for about $2 a person. Love. That.

Easy Crockpot Beef Burgandy at ALittleClaireification.com #crockpot #recipes #slowcooker #beef

The beef is so tender and delicious – it just falls apart.  We serve it over egg noodles or basmati rice and sometimes we add in a side dish depending on our mood.  Green beans or glazed carrots are favorites around here.

This recipe has almost zero added fat aside from what is in the meat – just the little bit of olive oil.  If you are watching the calories or carbs you can always eat the stew with just a veggie on the side or over broccoli instead of using pasta or rice.  I added a little fresh chopped parsley but that is optional – especially if you have kids that are adverse to anything “green”! 🙂

I hope you enjoy it as much as we do.  If you are looking for a couple more easy crock pot favorites, check out my Healthy & Easy Crock Pot Sesame Chicken

Easy Crockpot Sesame Chicken at ALittleClaireification.com #crockpot #recipes #slowcooker #beef

or my Easy Crock Pot Mexican Chicken {clearly I am all about “easy” around here}:

Easy Crockpot Mexican Chicken at ALittleClaireification.com #crockpot #recipes #slowcooker #beef

I’d love to hear your feedback if you try the Beef Burgundy out and I am looking forward to seeing you all again next month!

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Recipe: Easy Crock Pot Beef Burgundy

Ingredients

  • 1/4 cup flour
  • 2 tablespoons cornstarch, divided
  • 1 teaspoon steak seasoning
  • 2 pounds cubed beef for stew
  • 4-5 tablespoons olive oil
  • 1 medium onion
  • 1 cup Burgundy {or red} wine
  • 2 tablespoons minced garlic {or mince two garlic cloves}
  • 4 ounces sliced baby Portabello mushrooms
  • 1 tsp salt
  • 3 bay leaves
  • 1 cup beef broth
  • 1/4 cup warm water
  • 1 – 2 tablespoons chopped parsley {optional}

Instructions

  1. Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
  2. Add stew meat to the bag and seal; Shake to coat and set aside.
  3. Add the olive oil to a large skillet over medium high heat.
  4. Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
  5. While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
  6. Add the onion and the wine to the pan and cook for 2 minutes.
  7. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
  8. While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
  9. Pour the cornstarch mixture into meat and stir for 1-2 minutes.
  10. Remove from heat and pour the stew into the crock pot.
  11. ***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
  12. Cook on LOW for 8 hours or on HIGH for 4 hours.
  13. Discard bay leaves before serving and add salt & pepper to taste.
  14. Garnish with chopped parsley if desired.

Preparation time: 10 – 15 minutes

Cooking time: 4-8 hours, depending on temperature

Number of servings (yield):  6


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Comments

  2. Hi! After coating the meat in the flour mixture can you just throw it all in the crockpot or do you have to do all that pre-crockpot cooking?
    Thanks

    Reply

    • Allison that is a great question and I thought long and hard about doing exactly that – the Hubs and I had quite a chat about it, in fact. 🙂 I wanted to make this as easy as possible. In the end, I had the time so I decided to go ahead and pan sear it BUT… honestly the meat is going to completely cook through either way. The flour helps thicken the sauce and next time I make it I am going to just toss it all in. There is so much flavor in there that I think it would be equally delicious. 🙂

      Reply

    • Hi Jillian! Well, while the alcohol cooks out, the wine certainly adds a depth of flavor and is what makes it “Burgundy” but if it’s just not something you prefer to use, I would substitute extra beef stock and add a little Worcestershire sauce {or there are non-alcoholic wine options out there as well}. 🙂 Hope that helps! 🙂

      Reply

      • We don’t use any alcohol as well. If you have access to an Arabic food store Pomegranate Molasses are a fantastic substitute. And if not, Dark Grape Juice for Red Wine , White for White wine.

        Reply

  17. Hey Claire! Thanks for another great recipe. I enjoy reading your blog and I have to let you know, I use my crock pot I think about once a week….probably more often during harvesting season since we’re so busy. I love stews…and served over noodles they are one of (or some of I should say) our favorite comfort foods. I can’t wait to try this recipe for Beef Burgundy….we are definitely beef eaters over here in our neck of the woods. [no pun intended for you gin lovers 🙂 ] Thanks again!

    Reply

  20. You said when refridgerating over night to add extra broth and wine. Do you do that when sticking in fridge or when you take it out to cook the next day?

    Reply

  21. Dear Claire, Your beef burgundy looks delicious and comforting on this cold winter days. The meat looks tender and moist…it just looks wonderful. Blessings, Catherine xo

    Reply

  23. I tried this recipe today and I will have to say that you must really know how your crockpot cooks. But, I also have to say that I don’t understand how you could cook this for longer than 4 hours and not have cooked all of the liquid out! I followed the recipe exactly and when I put everything in my cooker I was immediately nervous about the lack of liquid. I even added a little bit of water and extra beef broth just in case. As I suspected, I walked into a kitchen with a burnt smell when I got off of work. I even put my cooker on the longest cook time. I want to try it again, but it think I will do it on a day where I am home and can monitor it. Some of the meat that wasn’t too burned though was very tender! So I have a feeling it’s good…just not ideal for more than 4-6 hours. At least that is my opinion.

    Reply

  24. I would like some suggestions for the burgundy or red wine most people prefer for this recipe. Have never cooked using wine in a recipe. Can you buy burgundy wine in beer&wine store or need to go to liquor store for it? Give me a name brand you use in your recipe, please.

    Reply

  25. I didn’t have all the ingredients for this so I had to wing it. I had dried white Chinese mushrooms, I left out the cornstarch, flour, steak seasoning, oil, and bay leaves. I didn’t precook anything and it still came out great. I put it on top of home made Mac and cheese, made with sharp cheddar. The sauce was runny and soaked into the pasta. It was good! Thanks for all the recipes!

    Reply

  26. This looks delicious – could it be made without the flour? We’re trying to eat as little wheat/gluten as possible.
    Thanks so much!

    Reply

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