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Slow Cooker Beef Burgundy


Slow Cooker Beef Burgundy by


I have to admit that I am head-over-heels-in-love with my slow cooker… we have a long standing relationship.  It makes dinner for me while I’m away in the day AND every time I walk into our meal basically ready go, I love it just a little bit more 🙂

Slow Cooker Beef Burgundy is one of our families favorite dinners- beef and vegetables over pasta is just wonderful!

Slow Cooker Beef Burgundy on is one of our families favorite dinners- beef and vegetables over pasta is just wonderful!

Yield: 6

Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy by
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes


  • 2 lbs stew beef chunks, cut into 1 1/2- 2 inch chunks
  • 5 Tbsp flour
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 Tbsp butter
  • 1 Tbsp canola oil
  • 2 C low sodium beef broth or 2 C hot water and 2 bouillon cubes
  • 4 large carrots, 2 inch sections (or a bag of baby carrots)
  • 1 10oz brown mushrooms, washed and halved
  • 2 cloves garlic, minced
  • 1 C red wine, or additional broth
  • 1 tsp onion salt
  • 1/2 tsp celery salt
  • 1/2 tsp garlic salt
  • 1 14.4oz frozen pearl onions
  • 1 16oz pkg whole grain egg noodles, prepared according to directions


  1. Coat slow cooker with cooking spray, preheat.
  2. Place beef in large ziplock baggie with 2 Tbsp, 1/4 tsp salt, and pepper.
  3. Shake to coat.
  4. Melt butter and oil in a large skillet over medium high heat.
  5. Add beef and brown 5 minutes, stirring to sear all sides. (cook in 2 batches if needed)
  6. Place beef in slow cooker.
  7. Reduce pan heat to medium and pour in 1 C of beef broth.
  8. Cook, stirring, pulling up bits from the bottom for 2 minutes.
  9. Pour into slow cooker.
  10. Add carrots, mushrooms, garlic, red wine, remaining beef broth.
  11. Cover and cook on high for 5 hours or low for 6 1/2 hours.
  12. Remove beef and vegetables with slotted spoon into a large bowl, cover to keep warm.
  13. Whisk 3 Tbsp flour with 3 Tbsp water.
  14. Strain juice into medium sauce pan, over medium high heat, whisk in flour,
  15. Boil 3 minutes or until thick, pour over beef and vegetables.
  16. Serve over prepared noodles.

Slow Cooker Beef Burgundy by


If you can’t find the frozen pearl onions, like I can’t most of the time.  Just grab a little bag of them in the produce section, boil them for 1-2 minutes and then the skins will slide right off!  Easy Peasy.

I hope you love this Slow Cooker Beef Burgundy and your slow cooker as much as I do 🙂


Happy Wednesday!

xoxo~ Ruthie


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  1. MD Floyd says:

    Is this suitable for freezing?

    • Ruthie says:

      The slow cooker part will freeze just fine… the noodles will not hold up well so, I would just make a new batch when you eat the frozen portion. I hope you enjoy this recipe! xoxo~ Ruthie

  2. […] Slow Cooker Beef Burgundy […]

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  4. Elizabeth says:

    Do you put the onions in with the carrots?

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