A gourmet dish without the hassle.
Beef burgundy – better known by its French name, bouef bourginon – is one of the most intimidating recipes I’ve ever seen. Julia Child’s version, which you can see here, takes over four hours to make and has 25 different steps. Browning, deglazing, simmering, sautéing – just reading the recipe is exhausting, and actually making it sounds like as much work as running a marathon.
The thing is, this dish doesn’t have to be that complicated to make. If you start with a few prepared ingredients and cook it in the Crockpot, it practically makes itself.
My version of beef burgundy has only three steps. First, put the meat in the pot. Second, add the other ingredients on top. Third, turn on the pot – high if you want dinner in four to five hours, or low if you want to let it cook all day.
So it still takes several hours to cook, but they don’t have to be several of your hours. It can take care of itself while you go off and do something else. About half an hour before dinnertime, you can just stroll back into the kitchen and whip up some egg noodles to serve it over.
Maybe it’s not exactly classic French cuisine. But it’s a delicious meal that you don’t have to give up your whole day for.
Easy Crockpot Beef Burgundy
DIRECTIONS:
- In a 5-6 qt crockpot, add in your cubed steak.
- Sprinkle with dry onions soup mix. And the mushrooms, onion and garlic.
- Pour wine, broth and Worcestershire sauce into crockpot. Top every thing with cream of mushroom soup. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
- Serve over egg noodles.
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XO
Corey, Darryl, Big D & Little D
TOOLS USED FOR THIS CROCKPOT BEEF BURGUNDY RECIPE:
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
Food Tongs: Non-slip Surface design offer you the best control on food.
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Easy Crockpot Beef Burgundy
Ingredients
- 1.5 lbs boneless beef round steak cubed
- 1 1 oz package dry onion soup mix
- 2 cups mushrooms sliced
- 1 small onion chopped (about 1/2 cup)
- 2-3 cloves of garlic minced
- 1 Tablespoon Worcestershire sauce
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 10 .75 0z can of condensed cream of mushroom soup, undiluted
- 1 package of egg noodles prepared.
Instructions
- In a 5-6 qt crockpot, add in your cubed steak.
- Sprinkle with dry onions soup mix. And the mushrooms, onion and garlic.
- Pour wine, broth and Worcestershire sauce into crockpot. Top every thing with cream of mushroom soup. Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours.
- Serve over egg noodles.
Recipe Notes:
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
telephonelady says
looks yummy and easy!
Barb says
Can you use the beef thats already cubed for beef stroganoff?
Corey says
Yes, I think that would work just fine Barb 🙂
J Navrocki says
You didn’t mention when you add the red wine. Is it the same time you put in the broth?
Corey says
Yes that is when you add it in 🙂
Michelle says
What type of red wine did you use?
Corey says
I would recommend a merlot or cabernet 🙂
Rachele says
I used a Shiraz as that’s all I had, it added a real nice smoothness to it.
Corey says
Oh I love that idea Rachele! Thanks for sharing 🙂
Cherokee says
Can I use 2 packets of onion soup mix w/ 1/2 cup of water if I don’t have any beef broth?
Corey says
Ive only made the recipe as written, so I can’t say for sure. Sorry 🙁
Maria Mejia says
I really appreciate your recipes. They are tasty and simple and don’t require a lot of time. Crock pot cooking is awesome! I tossed the egg noodles with some pesto before serving.
Sara says
What can I substitute the red wine with? Thanks. This is what’s for dinner.
Corey says
You can just use some extra both. 🙂
Robertjm says
There are non-alcoholic versions of wine these days. While being sweeter than normal wine, it’s going to have a closer flavor to the original. You could always use fruit juice. I’d recommend a little Prime juice as it’s not as bright in flavor as grape juice.
Robertjm says
Lousy keyboard! That should say Prune Juice!
Mary says
How many does this recipe serve?
It looks good but want to serve 6 adults.
Should I increase proportion of ingredients?
Corey says
I would double the recipe for 6 adults Mary.
Mike says
This looks like it might squeeze into a 3.5 quart slow cooker. (Not the easiest recipe to halve due to the onion soup mix and can o’ soup.) Think I could get away with using a 3.5 quart unit or does this mostly fill a 6 quart one already?
Corey says
I think you should get away with a 3.5 quart, but you might need to add on a little more cooking time Just make sure to check it at the end of cooking time for doneness.
Mike says
Thanks! I will give it a go!
Pam S. says
This will be the first Crock-Pot meal I’ve made. If I want to double the recipe, how much do I increase the cooking time?
jan says
How would you adapt this recipe if you don’t have a crock pot please?
Annemarie says
I made this for the first time tonight ,following the directions exactly.
Getting ready to add the red wine…uh-oh!
I’ve got a gorgeous bottle of port that’s been begging to breathe, so I dare!
Perfect pairing with the beef and portabella mushrooms I chose.
Served over some old fashioned handmade Amish egg noodles to soak up all that delicious sauce.
Finished the port with dinner, so good!?