Crock Pot Beef Burgundy Stew

"I have been making this since I was a newlywed. We still love it today. I personally like it best over buttered noodles, but it is very flexible."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
12hrs 15mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • In a skillet, brown the stew meat in the oil;drain.
  • Place meat into crock pot.
  • Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
  • Cover crock pot.
  • Cook on low setting 10-12 hours.
  • After cooking time turn crock pot to high.
  • Blend the cold water and flour into a smooth paste.
  • Stir into beef mixture.
  • Cook and stir until thickened and bubbly.
  • Serve over buttered noodles, rice, or on mashed potatoes.

Questions & Replies

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Reviews

  1. Mysterygirl
    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!
     
  2. lynettejs
    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!
     
  3. hilty
    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.
     
  4. whtbxrmom
    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)
     
  5. Ck2plz
    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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Tweaks

  1. whtbxrmom
    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)
     
  2. Chef Regina V. Smith
    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.
     
  3. Maystar
    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.
     
  4. Nancy G.
    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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