Slow-Cooker Beef Burgundy

Season the beef cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides.

In the same skillet, add the chopped onion and garlic. Cook until softened and fragrant, about 3-4 minutes.

Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.

Transfer the onion, garlic, and wine mixture to the slow cooker with the beef.

Add the beef broth, sliced carrots, mushrooms, tomato paste, dried thyme, and flour to the slow cooker. Stir everything together until well combined.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and the flavors have melded together.

Once done, taste and adjust seasoning with salt and pepper if needed. Serve the Beef Burgundy hot, garnished with fresh parsley, and alongside your favorite side dish like mashed potatoes, rice, or crusty bread.



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