Crock Pot Beef Burgundy Stew
photo by Caroline Cooks
- Ready In:
- 12hrs 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lbs lean stewing beef
- 2 tablespoons oil
- 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
- 1⁄2 cup chopped onion
- 1⁄2 cup shredded carrot
- 1⁄3 cup Burgundy wine
- 1⁄2 lb sliced mushrooms
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄2 cup cold water
- 1⁄4 cup flour
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.
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Reviews
see 11 more reviews
Tweaks
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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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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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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!!!
RECIPE SUBMITTED BY
Michelle S.
Racine, Wisconsin