This Beef Burgundy is what I call a cozy night in a bowl. The slow-cooked beef is melt-in-your-mouth tender, and the wine-soaked mushrooms add such a rich, earthy flavor. The best part? It’s super easy to make, and the longer it cooks, the better it gets!

Pair it with creamy mashed potatoes or fresh green beans to soak up all that delicious sauce. If you’re a fan of leftovers, this is the dish for you – the flavors only get richer the next day. Just perfect for a weekend treat or a relaxed family dinner!

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Recipe Ingredients

• 4 tbsp olive oil
• 150 g (5½ oz) speck or pancetta, cut into lardons
• 50 g (1¾ oz) all-purpose flour
• 1 kg (2 lb 4 oz) beef chuck steak, cut into 2-inch cubes
• 40 g (1½ oz) butter
• 2 carrots, peeled, halved lengthwise, and thickly sliced
• 1 leek, pale green and white parts only, halved lengthwise and thinly sliced
• 12 small shallots, peeled and halved
• 2 garlic cloves, finely chopped
• 2 fresh or dried bay leaves
• 8 sprigs thyme, leaves picked
• 200 g (7 oz) chestnut or button mushrooms, quartered
• 1 bottle red wine, such as burgundy
• Green beans and mashed potatoes, to serve

How To Make Slow Cooker Beef Burgundy

1. Brown the Speck: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the speck or pancetta and cook for 2 minutes until it turns lightly golden. Transfer it to the slow cooker.
2. Prep the Beef: Season the flour with salt and pepper in a bowl. Lightly coat the beef cubes in the flour, shaking off any excess. Heat another tablespoon of oil in the pan, then cook the beef cubes for 5 minutes, stirring occasionally until browned on all sides. Add the browned beef to the slow cooker.
3. Cook the Vegetables: Add 1 tablespoon of olive oil and half of the butter to the same pan. Sauté the carrots, leek, and shallots for 3 minutes until they begin to turn golden. Transfer the vegetables to the slow cooker.
4. Sauté Garlic and Herbs: Add the remaining oil and butter to the pan, then add the garlic, bay leaves, thyme leaves, and quartered mushrooms. Cook for 2 minutes, stirring, until the mushrooms begin to soften and the garlic is fragrant.
5. Add Wine: Pour the red wine into the pan with the garlic and herbs. Bring to a boil and let it simmer for 8 minutes to cook off the alcohol. Pour the wine mixture into the slow cooker with the beef and vegetables.
6. Slow Cook: Cover the slow cooker and set it to cook on low for 6 hours, until the beef is tender. Adjust seasoning to taste before serving.

Recipe Tips

• Use beef chuck for the best texture, as it becomes tender and flavorful after slow cooking. Avoid leaner cuts, which may dry out in the slow cooker.
• For added flavor depth, brown the beef and pancetta in small batches. Crowding the pan can prevent proper caramelization, reducing the savory taste in your final dish.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the sauce at the end and cook for 10 minutes.
• For an alcohol-free option, replace the wine with beef broth and a splash of balsamic vinegar. This swap will add richness without losing the dish’s deep flavor.
• Make this dish ahead to enhance the flavors. Cool completely, then refrigerate for up to two days. Reheat gently on the stovetop for a perfectly blended taste.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Sweet Beef Curry
• Slow Cooker Beef Mushroom Stroganoff
• 5-ingredient Slow Cooker Mississippi Pot Roast