Crock Pot Beef Burgundy (Easy & Flavor-Packed!)

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

non-alcoholic wine retains flavor without alcohol

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

water + bouillon provides a budget-friendly base

Place 1.5 lbs of stew meat in the bottom of the slow cooker.

In a bowl, whisk together 1 cup of red wine, 1 cup of beef broth, 2 cans of cream of mushroom soup, and 1 packet of onion soup mix until well combined.

Pour the mixture over the stew meat in the slow cooker.

Cover the slow cooker with the lid.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, preferably on the longer end for beef.

While the beef is cooking, boil water and cook egg noodles according to package directions, then drain.

30 minutes to 1 hour before serving, mix 1/4 cup of cold water with 2 tablespoons of cornstarch until smooth.

Add the cornstarch mixture to the slow cooker to thicken the sauce, stirring it in.

If desired, add vegetables like green beans or broccoli at this time, but avoid adding them too early to prevent mushiness.

Check the sauce consistency; it should be thicker and resemble a thinner gravy when ready.

Serve the beef and gravy over the cooked egg noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens