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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


Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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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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