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
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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!?
Randy says
Hi Corey:
About to try your Beef Burgundy recipe and just double checking on one of the listed ingredients: On the dry onion soup mix, is that just one ounce? Thanks.
Corey says
I believe most envelops of mix have 1.3-1.6 oz.
Randy says
Thank you Corey! I will be making your Beef Burgundy recipe next week:)
Jupiter Beach Wannabe Chef says
Thank you so much for this recipe! I made it for dinner Sunday night and it was awesome. Just had leftovers warmed in the microwave on a Monday night ……. and even more awesome!! I made two additions – had dried porcini mushrooms to use up so I rehydrated them, chopped them up, and added to slow cooker. Also added a half cup of the soaking liquid but probably should have reduced the broth accordingly ( next time,). In addition, added a chopped shallot. This was such an easy dish to make but the flavor was intense! Definitely on my repeat list for the winter,
Chelsea says
Loved this recipe!!! It was a good soon off of my French stew recipe that everyone loves and the red wine hit the nail on the dot!
Ruth says
Just made this tonight and it is DELICIOUS!
Randy says
This recipe is next on my ‘to-do’ list! I will be making it tomorrow or the next day. I just bought a new crockpot. It automatically lowers the temperature after a certain number of hours. My 2 old crockpots were burning and drying everything up!
After Beef Burgundy, I will try Pot Roast next:)
Libby D says
Hi Corey, I randomly found this recipe on Pintrest and then realized it was yours. I’m going to try it — wish me luck! XOXOX
Corey says
I hope you love it girl!
marissa says
Do you mix it before it is finished?
Corey says
When you check on it, you can, but it isn’t needed.
Heather says
I would like to try this recipe, however my family will NOT eat mushrooms, so those and the cream of mushroom soup is out for us. What can I use to replace the cream of mushroom soup?
Corey says
Sorry Heather, I have only made it as written. Maybe a cream of potato soup would work?
Randy says
Hi Corey:
Is it a good idea to brown the beef first in a skillet in order to let the fat drain off? I made it once and it was really yum!
I plan to try it again over the weekend, but since I like to eat healthy, was thinking that it might be a good idea to drain the fat off first by briefly browning the beef in a skillet …and then following the rest of your recipe. Thanks.
Sarah says
This is delicious! Thank you so much. My whole family enjoyed it. The only thing i will do different next time, is add a little cornstarch to make a thicker gravy. Happy cooking ?
Terri says
Yum!! My partner said she didn’t just like it, she really liked it! Made in my Ninja Foodi so just added egg noodles at end with one cup of beef broth, pressure cooked for 4 minutes and it came out great.
Kathy S. says
I am making this recipe tomorrow night can I put all ingredients in the crockpot the night before and refrigerate until ready to cook tomorrow?
Drew says
So I loved it. But I have to say I understand the serve with pasta as traditional – but I feel you’re missing out on the full flavor of the sauce, unless you thicken as some said. What I did was bake some potatoes in the microwave and then dice them and serve it over them. The potatoes absorb the liquid so much better and your get the full flavor in each hearty bite!
Kathi says
OMG – this was so easy and so good. I made Julia Childs once and this is a close 2nd to that one but without going crazy and cooking all day. Thank you so much for posting.
Ursusmajor says
This recipe looks awesome! I am going to make this for a work lunch and won’t be able to cook the noodles separately. When would you advise adding the noodles for the best results? Thanks 🙂
Corey says
Could you cook the noodles separate, and then keep them in a warmer? You could also just stir in cooked noodles for the last 20 minutes of cooking time to heat them up.
Valli says
I followed the recipe exactly except for adding a bit of pepper. It was delicious. No salt needed with the soups in there.
Next time I might add some hot sauce just to try it that way but it is lovely as is.
Karen says
I made this for dinner today, put too much Worcester sauce and thought it would mess up but it did not, it was good and family ate all. I paired with rice, noodles, and green beans. 1/29/23