Hailing from the Burgundy region of France, this Beef Burgundy recipe is a flavorful blend of tender beef, aromatic herbs, and the richness of red wine. Slow-cooked to perfection, this classic dish brings the heart of French cuisine to your own kitchen!

Looking for a classic beef burgundy recipe?

This slow cooker beef bourguignon is the more laid-back version than others, making it perfect for busy weeknights.

Using the crock pot to make this beef bourguignon recipe is perfect because the slow cooking process over low heat allows the tough connective tissue in the meat to break down, leaving you with fall-apart tender chunks of beef, like our slow cooker garlic braised brisket. As the beef cooks with the vegetables and broth, a rich red wine gravy forms, resulting in classic beef bourguignon the whole family will love. 

What Is Beef Burgundy?

Beef Burgundy, aka Beef Bourguignon, originated from the Burgundy region of France. It’s a classic French dish with deep historical roots. Initially a practical meal for farmers using tougher cuts of beef, it gained widespread recognition through Julia Child’s influential cookbook in the 1960s. Like our short ribs and red wine sauce, this simple beef stew is renowned for its rich flavor, achieved by slow-cooking beef with red wine. Julia Child’s detailed instructions made Beef Bourguignon a favorite among American home cooks, and its rich, savory profile with aromatic ingredients has made it a timeless and celebrated dish, representing the essence of Burgundian culinary tradition.

Why you’ll love this recipe

If you’re a fan of rich flavors and tender meat, you’ll love a Beef Burgundy recipe. It’s a perfect choice for a cozy family dinner, a special occasion like Christmas dinner, or a dinner party. 

Ingredients

  • Boneless beef chuck roast: Chuck roast is nice and fatty, providing this dish with a ton of flavor. 
  • Salt and Pepper
  • Vegetable oil: Used for searing the beef. You can also use olive oil if you like. 
  • Bacon: Adds smoky flavor. 
  • Onions: Add sweetness and depth to the flavor profile.
  • Carrot: Enhance sweetness and contribute a subtle earthiness.
  • Tomato paste
  • Garlic Cloves: Infuse a savory aroma and flavor.
  • Fresh Thyme: Imparts herbal notes, elevating the overall taste.
  • All-purpose flour: Used to thicken the gravy. 
  • Pinot Noir: Light to medium-bodied dry red wine. This is the use for our rich red wine sauce. If you want to get super authentic, you can use red Burgundy wine. 
  • Low-sodium chicken broth
  • Soy sauce: Adds a hint of umami to our sauce. 
  • Bay leaves
  • Frozen pearl onions: Small onions that add a subtle sweetness. 
  • Water
  • Unsalted butter: Adds richness to the gravy.
  • Sugar: Balances the acidity of the tomato paste and red wine
  • Cremini mushrooms: Add a deep, earthy flavor and a meaty texture. 

How to Make Beef Burgundy 

Preparing the Beef

Start by drying the beef with paper towels and seasoning it with salt and pepper. Place half of the beef in the slow cooker. In a 12-inch skillet over medium-high heat, heat oil until just smoking. Brown the remaining beef well on all sides for 7-10 minutes, then transfer it to the slow cooker.

Cooking the Aromatics

Now, cook bacon in the skillet until crisp, about 5 minutes. Stir in onions, carrots, tomato paste, garlic, and thyme. Cook until the onions are softened and lightly browned, approximately 8-10 minutes. Stir in flour and cook for an additional 1 minute. Slowly whisk in 1 ¼ cups wine, scraping up any brown bits and ensuring a smooth mixture. Transfer this mixture to the slow cooker.

Adding Broth and Cooking the Beef

Stir broth, soy sauce, and bay leaves into the slow cooker. Cover and cook until the beef is tender, either 9 to 11 hours on low or 5 to 7 hours on high.

Preparing Pearl Onions and Mushrooms

About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to a boil in a 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender, approximately 5-8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates in 3-4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8-12 minutes. Transfer this mixture to the slow cooker.

Finishing and Serving

Add the remaining 1 ¼ cups wine to the skillet and simmer until it has reduced by half in 6-8 minutes. Transfer this to the slow cooker. Allow the stew to settle for 5 minutes, then remove fat from the surface using a large spoon. Discard bay leaves. Adjust the stew consistency with additional hot broth as needed. Season with salt and pepper to taste and serve over mashed potatoes or egg noodles. Enjoy!

Expert Recipe Tips 

  • Trim excess fat from the chuck roast, but leave enough for added richness.
  • Work in batches when searing the beef. Adding too many chunks at once can cause the meat to steam instead of sear. 
  • If you want an even deeper flavor profile, sear the beef in bacon fat instead of oil.

How to Store Leftovers & Reheat

Store leftover beef burgundy in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. 

To reheat:

  1. Place a medium pot on the stove top on medium heat. 
  2. Pop your leftover beef burgundy inside the pot (thawed or frozen).
  3. Let it heat up until it’s warm. 

What to serve with Beef Burgundy

To keep things traditional, serve up your Beef Burgundy over mama’s mashed potatoes. If you’re not a mashed potato fan, serve your dish with a side of twice baked potatoes with bacon or mushroom and gruyere bread pudding for a fun twist. 

Recipe FAQs

Can I make this recipe in a large Dutch oven?

Yes. Make the recipe as instructed, and instead of transferring it to a slow cooker, let it simmer on the stove top until thickened to your liking. 

Can I use beef stew meat for this recipe?

We don’t recommend it as beef stew meat is usually pretty lean, and you want fattier beef for this recipe. 

Can I make this recipe ahead of time?

Yes. The best part about Beef Burgundy is that the flavor intensifies over time. So, you can make this recipe 1-2 days in advance and reheat on the stove top when you’re ready to serve. 

More Slow Cooker Recipes

With its tender chunks of beef, aromatic herbs, and the richness of red wine, this dish captures the essence of hearty, soul-warming meals that bring people together around the table. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

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Burgundy Beef

from Slow Cooker Revolution

Ingredients:

  • 1 5 lb boneless beef chuck roast, trimmed and cut into 1 1/2 inch chunks
  • Salt and Pepper
  • 1 tbs vegetable oil
  • 4 oz bacon (about 4 slices), minced
  • 3 onions, minced
  • 1 carrot, peeled and minced
  • 1/4 cup tomato paste
  • 6 garlic cloves, minced
  • 1 tbs minced fresh thyme
  • 1/3 cup flour
  • 2 1/2 cups Pinot Noir
  • 1 1/2 cups low-sodium chicken broth, plus additional as needed
  • 1/2 cup soy sauce
  • 2 bay leaves
  • 2 cups frozen pearl onions*
  • 1/2 cup water
  • 3 tbs unsalted butter
  • 2 tbs sugar
  • 1 lb cremini mushrooms, trimmed and halved if small or qurtered if large

Preparation:

Dry beef with paper towels and season with salt and pepper. Place half of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7-10 minutes; transfer to slow cooker.

Cook bacon in skillet over medium-high heat until crisp, about 5 minutes.  Stir in onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 – 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 1/4 cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender, 5 – 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 – 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 – 12 minutes; transfer to slow cooker.

Add remaining 1 1/4 cups wine to skillet and simmer until it has reduced by half 6 – 8 minutes; transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve over mashed potatoes or egg noodles.

*totally forgot those little suckers.

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27 Comments

  1. It’s hilarious there is a Twitter – hope she’s having a good laugh, too! This dish looks so flavorful and deep.

  2. Ha! I missed the Oscars and I really missed the Jolie leg thing, glad you filled me in, I’ll have to go check it out. This beef looks incredible! And the sauce all over the mashed potatoes mmmm…wish I was having this for dinner tonight!

  3. Haha, yea I didn’t even know when the Oscars were. How bad is that?! I don’t watch any of those shows really. Love movies but I just don’t care about the celeb gossip and dresses and BLAH.

    This beef looks so down to earth and comforting. Amazing meal for the wintertime!

  4. I rarely watch award shows, obviously even less now that I don’t have cable (or a tv for that matter).

  5. 9-11 hours!! That’s how you make some cuts of beef taste outstanding. I love slow cooked meats like this, all dark and carmely (word?) This is totally one of my favorite meals along with the mash 🙂
    Great post.

  6. Interesting! I don’t own a slow cooker, but I’d love to try this. I see more and more points in favor of getting one, but just don’t have the space.
    Anyways, looks like a delicious meal!

  7. Hey, if I looked like Angelina, I would be sticking my leg out too. 🙂 Boeuf bourguignon was one of the first fancy-schmancy dishes I made for my husband when we were dating. I think this sounds a lot easier!

  8. This looks delicious and the pose was crazy-weird. I didn’t get it and it still has me tilting my head to the side and saying, “Huh?”

  9. Oh wow! This is totally my kind of meal… Love the gorgeous, rich color and all those mushrooms peeking through! Delicious! Sure its from all the slow cooking… I didn’t watch the Oscars and so I need to google this, but I know a lot of people who would follow a page dedicated to Angelina’s leg! Sad but true.

  10. Mmmmmmm….this would be a hubby pleaser for sure! Gorgeous photos, Kita…I just want to reach in and grab a glistening mushroom!!!

  11. Once again, I’m left drooling over your pictures =) I don’t frequently drool over beef, but this looks looks incredible, especially topped over mashed potatoes. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…

  12. Sortachef says:

    Forget Brangolina. What I loved about the Oscars was remembering the fabulous night out with friends going to see ‘The Artist’ at a funky old movie house… first to a corner pub and then to the show. Your Burgundy Beef would have been a welcome addition. Cheers!

  13. Congrats on Top9, Keets! Whoops, sorry. I tend to do that with peoples’ names but you gotta admit it’s cute … suits you. Tell me if you don’t like it or just delete this … it’s ok, I’m thick skinned 🙂
    Hope you’re still not fretting over the dentist. It’ll be fine, just remember lots of ice cream or mash.
    I love anything slow cooked and this looks fantastic! It’s the lazy in me … gives me time for other things … like making comments on blogs 🙂

    1. I totally don’t mind. A few ppl call me Keets 🙂 Im looking forward to fancy ice cream!

  14. Wow. I’ve learned a new word. That cracked me up. I hadn’t even realized i missed the oscars much less that I was missing a proper ‘legbombing.’

    Awesome slowcooking heaven. Even without the pearl onions 🙂

  15. I don’t really care about the Oscars themselves so much as I just like to see what everybody wore. I agree about the leg thing though, it was really weird and over-the-top.

    This beef looks awesome! It looks so rich and flavorful! Definitely want to try this one!

  16. This is looking so good right about now…yum. It’s suppose to rain in Cali tomorrow. Maybe this will be dinner!!!

  17. I found this recipe through Pinterest, and it’s amazing! My husband said it’s the best thing I’ve ever made. We saw family after dinner and my BIL asked if we went to a restaurant because we smelled so good haha.

  18. marguerite says:

    You should have used beef broth instead of chicken broth and soy sauce it would have tasted better and richer

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