Crockpot Beef Burgundy

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  • 1/3 cup flour
  • 2 teaspoons salt, divided
  • 3/4 teaspoon freshly ground pepper
  • 2 1/2-pound beef chuck, cut into cubes
  • 5 bacon slices, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 4 cloves garlic, minced
  • 1 1/2 cups dry red wine
  • 1 cup beef broth
  • 4 cups halved mushrooms
  • 2 tablespoons tomato paste
  • 2 teaspoons chopped fresh thyme
  • 2 bay leaves
  • 1 package (16 ounces) frozen pearl onions
  • 3 tablespoons chopped parsley


Combine flour, 1 teaspoon of the salt and the pepper in large zip-lock bag. Add beef, then seal and shake to coat. Cook bacon in large, heavy pot until crisp. Remove bacon. Add the beef to the drippings and cook until well browned. Remove beef from the pan. Add onion, carrot and garlic to pan. Sauté 5 minutes. Add beef, wine, broth, mushrooms, tomato paste, thyme, bay leaves, remaining salt and pearl onions. Bring to a boil, then pour into crockpot and cook on low for 8-9 hours. Discard bay leaves and top with bacon and parsley.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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