Easy Crockpot Beef Burgundy: The Best Slow Cooker Recipe for Tender, Flavorful Dinner
For over two decades, this Crockpot Beef Burgundy recipe has been a staple in my kitchen, bringing comfort and incredible flavor to countless dinner tables. It’s a testament to the power of slow cooking – transforming simple ingredients into a rich, hearty, and deeply satisfying meal that truly everyone will adore. If you’re looking for an effortless yet elegant dinner that practically cooks itself, you’ve found your new go-to.
Why This Crockpot Beef Burgundy Recipe Is a Weeknight Winner
This Crockpot Beef Burgundy isn’t just a meal; it’s a solution for busy lives. Slow cooker dinners are truly a lifesaver, and this recipe perfectly embodies their convenience and magic. Imagine a hearty, gourmet-level dinner ready and waiting when you walk through the door, with minimal effort required on your part. That’s precisely what this easy Beef Burgundy delivers.
The beauty of this slow cooker Beef Burgundy lies in its “set it and forget it” nature. You can assemble it in the morning before work or school drop-offs, and by evening, your home will be filled with the intoxicating aroma of tender beef simmering in a rich, wine-infused sauce. It’s ideal for busy families, allowing you to focus on other activities like soccer practice or homework, knowing that a delicious and wholesome meal is well underway.
But convenience isn’t its only virtue. The slow cooking process tenderizes the beef to perfection, breaking down tougher, more affordable cuts into melt-in-your-mouth morsels. It also allows the complex flavors of the Burgundy wine, savory beef broth, aromatic vegetables, and crispy bacon to meld together, creating a depth that simply can’t be rushed. The result is a truly impressive meal that feels special, yet requires surprisingly little active cooking time.
ANOTHER RECIPE YOU MIGHT LIKE: Crockpot Lasagna
Essential Ingredients for Your Delicious Beef Burgundy
Creating this flavorful Crockpot Beef Burgundy requires a selection of readily available ingredients that, when combined, create a truly harmonious and rich dish. The beauty of this recipe is that it uses simple components to achieve a gourmet taste.
Key Ingredients:
- Round Steak: This cut is perfect for slow cooking. While it might be tougher for quick-cooking methods, the long, slow simmer in the crockpot breaks down its connective tissues, resulting in incredibly tender and succulent beef without breaking the bank.
- Bacon: A crucial ingredient for depth of flavor. The crispy bacon bits add a smoky, salty counterpoint to the rich sauce, and cooking it first provides rendered fat that infuses the entire dish with a wonderful umami base.
- Flour: Used to dredge the beef, it helps create a delicious crust when browned and also acts as a thickener for the sauce as it cooks down in the slow cooker.
- Olive Oil: Essential for browning the beef and sautéing the aromatics.
- Onion & Garlic: The aromatic backbone of any great savory dish. They provide a fragrant base that elevates all the other flavors.
- Burgundy Wine (or other dry red wine): The star of the show! Burgundy wine, specifically a dry red, lends its characteristic robust and fruity notes to the sauce, creating the authentic “Burgundy” flavor profile. If true Burgundy isn’t available, a good Pinot Noir, Merlot, or Cabernet Sauvignon will work beautifully. The alcohol cooks off, leaving behind only incredible flavor.
- Beef Broth: Complements the wine to create a rich, savory liquid base for the stew. Use a good quality beef broth for the best results.
- Sea Salt & Freshly Ground Black Pepper: Basic seasonings that enhance and balance all the flavors in the dish. Adjust to your taste preferences.
- Baby Carrots: These add a touch of sweetness, vibrant color, and essential vegetable goodness. Their small size makes them convenient, as they cook down perfectly in the slow cooker.
- Egg Noodles: The classic accompaniment for Beef Burgundy, providing a soft, comforting bed for the rich stew.
With these ingredients in hand, you’re ready to embark on a culinary journey that promises a delicious and easy slow cooker meal!
How to Make Easy Crockpot Beef Burgundy: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
Making this Crockpot Beef Burgundy is a straightforward process, broken down into a few simple steps. Even though it’s a slow-cooked dish, a little upfront preparation helps build incredible layers of flavor.
- **Prepare the Beef:** Begin by cutting your round steak into uniform cubes. This ensures even cooking and tenderness. Next, dredge the beef cubes in flour. This step is crucial for two reasons: it helps create a delicious brown crust when seared, and the flour will thicken the sauce as the dish simmers in the slow cooker.
- **Sear the Beef & Add Bacon:** In a skillet over medium-high heat, brown the floured beef in olive oil. Work in batches to avoid overcrowding the pan, which would steam the meat instead of searing it. Browning creates a wonderful caramelized crust and locks in moisture, adding significant flavor to the final dish. Once browned, transfer the beef to your crockpot. Sprinkle the chopped, cooked bacon over the beef. The bacon adds a smoky, salty kick that is absolutely essential for authentic Beef Burgundy flavor. Leave the flavorful drippings and bits in the skillet – we’ll use them!
- **Sauté Aromatics:** Using the same skillet (don’t clean it!), sauté the chopped onion and minced garlic until they are soft and fragrant. The leftover bits from browning the beef will add even more flavor to these aromatics.
- **Deglaze with Wine & Broth:** Pour in the Burgundy wine and beef broth into the skillet. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan – this process is called deglazing, and it’s key to building a rich, deep sauce. Season with salt and pepper, and bring the mixture to a gentle boil for a minute or two to allow the alcohol to cook off and the flavors to meld.
- **Combine & Cook:** Add the baby carrots directly over the bacon in the crockpot. Then, carefully pour the deglazed wine and broth mixture from the skillet over all the ingredients in the slow cooker. Give everything a good stir to ensure it’s well combined and submerged in the liquid. Cover your crockpot and set it to cook on low for 6 to 8 hours, or on high for 4 to 6 hours. The longer, slower cooking time on low generally yields the most tender beef and deepest flavor.
- **Serve:** Once the cooking time is complete, the beef should be incredibly tender and the sauce rich and inviting. Serve this comforting Crockpot Beef Burgundy piping hot over a bed of fluffy egg noodles. A sprinkle of fresh parsley for garnish adds a touch of freshness and color. Enjoy your effortless gourmet meal!
Expert Tips & FAQs for Crockpot Beef Burgundy
- Meal Prep Perfection: If your mornings are truly hectic, you can prepare this recipe the night before. Complete all the steps up to the point of turning on the crockpot. Simply place the removable crock, filled with all the ingredients, into your refrigerator overnight. In the morning, take it out, place it into the slow cooker base, and turn it on. This flexibility makes dinner planning incredibly easy!
- Carrot Choices: While baby carrots are wonderfully convenient for this recipe (no chopping!), you can certainly use an equal amount of regular carrots. Just peel them and cut them into uniformly sized chunks (about 1-inch pieces) so they cook evenly with the beef.
- Economical Beef Cut: I prefer using round steak for this Crockpot Beef Burgundy recipe. It’s a more economical cut of meat, which makes this a budget-friendly gourmet meal. The beauty of the slow cooker is its ability to transform these tougher, less expensive cuts into fork-tender perfection. Round steak is famously excellent when slow-cooked, often found in recipes like Swiss Steak.
- Wine Alternatives: If you prefer not to cook with alcohol, or simply don’t have Burgundy wine on hand, you can substitute the wine with additional beef broth or a combination of beef broth and a splash of balsamic vinegar for a touch of acidity and depth.
- Thickening the Sauce: The flour dredge typically provides enough thickening for the sauce. However, if you prefer an even thicker sauce, you can create a slurry: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the hot Burgundy sauce during the last 30 minutes of cooking on high, or after the cooking time on low, stirring until desired thickness is reached.
- Serving Suggestions Beyond Noodles: While egg noodles are the classic pairing, this versatile Beef Burgundy also tastes fantastic served over creamy mashed potatoes, fluffy white rice, polenta, or even with a side of crusty French bread to soak up all that delicious sauce. Steamed green beans or a simple side salad would complete the meal beautifully.
- Storage & Freezing: Leftovers store wonderfully! Allow the Beef Burgundy to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, this dish freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Beef Burgundy has many variations passed down from family to family, but the core elements always remain the same: tender beef, robust Burgundy wine, and savory bacon. Most people traditionally serve it over egg noodles, which perfectly absorb the rich sauce. However, it’s also incredibly delicious with any kind of potato (mashed, roasted, or even gnocchi) or fluffy rice. While some recipes include different vegetables, carrots and onions are almost universally present, providing natural sweetness and aromatic depth. Feel free to experiment with other additions like mushrooms (added during the last hour of cooking) or pearl onions to truly make it your own.
More Delicious Beef Crockpot Recipes
If you’ve enjoyed the ease and flavor of this Crockpot Beef Burgundy, you’ll be thrilled to discover how many other incredible beef dishes can be made effortlessly in your slow cooker. The slow cooker is a true culinary hero for transforming beef into tender, savory meals with minimal hands-on time. Explore these other fantastic beef crockpot recipes that promise comfort and convenience:
- Mississippi Pot Roast
- Salisbury Steaks
- Crockpot Roast Beef
- Crockpot Beef Stew
- Slow Cooker Hungarian Goulash & Noodles
- Crockpot Beef Stroganoff
- Crockpot Ground Beef Casserole
- Beef Barbacoa
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Crockpot Beef Burgundy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 6 slices bacon cooked and chopped
- 2 pounds round steak cubed
- ¼ cup flour
- 2 tablespoons olive oil
- 1 cup chopped onion about 1 medium
- 1 tablespoon minced garlic
- 1 cup burgundy wine or other dry red wine such as Pinot Noir, Merlot or Cabernet
- 1 cup beef broth
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces baby carrots
- 6 ounces egg noodles 1/2 bag
Things You’ll Need
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Chef’s knife
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6 qt Crockpot
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Large skillet
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Measuring cups and spoons
Before You Begin
- If you don’t have time in the morning, you can make this recipe the night before. Do all the steps up until turning on the crockpot. Place the filled removable crock in the fridge. Then in the morning, simply place the crock into the base and turn it on!
- Baby carrots are convenient, but you can use an equal amount of regular carrots.
- I use round steak for this recipe because it’s a cheaper cut of meat and is great for the slow cooker. Round steak is most commonly cooked as Swiss Steak.
Instructions
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Dredge beef in flour. In a skillet over medium-high heat, brown meat in batches in olive oil. Remove beef to crockpot and add chopped bacon over the top. Do not clean out skillet.
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In same skillet you cooked the beef in, sauté onion and garlic until soft. Add wine and beef broth and deglaze the pan. Add salt and pepper and bring to a gentle boil.
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Add carrots over bacon, poor contents of skillet over everything. Stir and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Serve over egg noodles.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Oct 14, 2014, and has since been updated with new photos and expanded information to provide you with the best experience and most delicious results.