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    You are in: Home / Recipes / Crock Pot Beef Burgundy Stew Recipe
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    Crock Pot Beef Burgundy Stew

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on November 25, 2002

      I served this with noodles and it was really good. I love the flavor of the wine, mushrooms & beef. Thanks for posting such a great recipe!

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    • on February 10, 2012

      Recipe sounds yummie. gosh i forgot about using canned consume or as you suggested.. Did this when first got married some 40 years ago and always worked. The burgendy wine sounds sooo good with the slow cooking.

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    • on June 23, 2010

      DH gives this one 4 stars. He said that the meat was nice and tender and it was simple enough for me to make. I did slice up baby carrots instead of shredding carrots so they would be easier to pick out by our pickier eaters ;0)

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    • on May 01, 2010

    • on February 04, 2010

      Really Good! I used Cabernet as my wine and decreased the amount just a tad. I would keep the amount the next time unless I use a more expensive wine. I cooked it 6 hours on high. We had no leftovers. Thx!

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    • on September 25, 2008

      I never follow a recipe exactly. I loved this recipe. I added celery salt, potatos and a little beef broth. I coated my meat in seasoned flour and browned it in the olive oil. I had to keep adding oil as my flour kept thickening it up as I browned my meat. When the meat was done, I added beef broth to the hot oil and flour and made a nice gravy which I added to my crock pot. I have never been good at making gravy, but now I know how! Thanks for posting this recipe.

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    • on February 04, 2008

      This was made for chick flick night and was a big success. I couldn't find golden cream of mushroom soup so I used vegetable broth and thickened it with flour. It was so easy care in the crock pot.

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    • on January 21, 2008

      Easy - good, but bland for me - will try more worcester sauce and add salt and pepper next time.

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    • on January 15, 2008

      Fabulous! I used baby carrots instead of shredded, but otherwise kept everything the same. Served it with wide egg noodles. The whole family loved it! This will be a family favorite in our household...definitely!

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    • on October 19, 2007

      Excellent recipe!!!!! Made this for 40 at the American Legion in Chapala, Mexico to rave reviews. Thanks for making me look so good Michelle!!!!!

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    • on September 07, 2007

      This is a delight to find! First, I love Beef Burundy; second I love my crock pot...put them together and whaddya got..the best of both! The ingredients are jusssst right in this terrific recipe! Will make again and again during the coming Fall and Winter. Smells like a French Bistro. Served over buttered and garlic sprinkled noodles. THX, Michelle. It's a winner!

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    • on April 02, 2007

      This was really tasty and very easy to prepare. I substituted more wine for the 1/2 cup of water. I also used fresh thyme instead of dried. I recommend garnishing the stew with Gremolata such as recipe # 136878 for a lovely bright flavour boost and showy presentation. I will definitely make this again.

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    • on October 15, 2006

      Excellent! I used leftover Shiraz instead of burgundy wine, added some garlic powder, used fat free cream of mushroom soup, and used frozen sliced mushrooms instead of fresh. Used 2 1/2 lbs organic beef chuck roast. It got RAVE reviews from my guests who are major meat eaters. I don't usu. eat beef, but I really liked this one, and the gravy was awesome! It can feed 3-4 hungry adults easily, with seconds or thirds. I put it in the crockpot at 7am and served it at 6pm, though it could have been eaten earlier just as well.

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    • on August 03, 2006

      Easy and excellent! My kids loved this. I served it over noodles. I have some leftover which I'm going to put on a baked potato for my lunch. Great recipe!

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    • on March 13, 2006

      Another great crock pot meal. I served this over wide egg noodles and didn't thicken the broth with water and flour. Nice Flavor. Similiar to Beef Burgundy. The only change I would make is to cook this dish for 8 hours on Low instead of 10 hours on Low.

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    • on February 26, 2005

      We all loved this dish and there were no leftovers. Even my picky brother loved it. I put in a whole bag of baby carrots. I didn't use any flour in it either.

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    • on February 23, 2005

      I have a much more complicated recipe for beef burgundy that I was going to make but I wasn't in the mood to make it so I searched here and found this recipe and it was a hit! My house smelled so good all day. I made exactly as posted except I sliced my carrots instead of shredded and served over rice. Thank you so much for posting this quick and delicious recipe!!!

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    Nutritional Facts for Crock Pot Beef Burgundy Stew

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 626.8
     
    Calories from Fat 324
    51%
    Total Fat 36.0 g
    55%
    Saturated Fat 12.3 g
    61%
    Cholesterol 170.9 mg
    56%
    Sodium 800.8 mg
    33%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.7 g
    18%
    Protein 52.1 g
    104%
    Detailed Nutrition Values About Nutrition Info
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