Mom's Beef Burgundy

Fran Murray


This is a wonderful "comfort food" recipe. It's done in the crock pot and is fabulously flavorful! I always serve it over creamy mashed potatoes...Yum!


☆☆☆☆☆ 0 votes

4 to 6
30 Min
9 Hr
Slow Cooker Crock Pot


  • 1 lb
    bacon, chopped
  • 4 lb
    stew beef, 1/2- to 3/4-inch chunks
  • ·
    salt and pepper
  • 1 large
    yellow onion, chopped fine
  • 3
    carrots, chopped fine
  • 8 clove
    garlic, minced
  • 2 tsp
    chopped fresh thyme
  • 4 Tbsp
    tomato paste
  • 2 1/2 c
    pinot noir
  • 1 1/2 c
    low-sodium chicken broth
  • 1/3 c
    soy sauce
  • 3
    bay leaves
  • 3 Tbsp
    minute tapioca
  • 3 Tbsp
    minced fresh parsley (italian)

How to Make Mom's Beef Burgundy


  1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
  2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.
  3. Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.
  4. Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scrapping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.
  5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover and cook until meat is fork tender, about 9 hours.
  6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over creamy mashed potatoes or hot buttered egg noodles.

Printable Recipe Card

About Mom's Beef Burgundy

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French

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