Fix-It and Forget-It: Slow Cooker Beef Burgundy

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

Brown some bacon over high heat in a skillet.

Use the bacon drippings to brown the beef cubes instead of adding oil.

Toss the beef cubes with flour until well covered.

Brown the beef cubes in batches, adding half at a time to avoid crowding the skillet.

Once browned, transfer the beef cubes to the slow cooker.

Add red Burgundy wine to the skillet to deglaze the drippings.

Add seasonings: seasoning salt, plain salt, beef bouillon, pepper, garlic, dried oregano, and dried thyme to the skillet.

Pour the remaining red wine into the slow cooker along with the drippings and crispy bacon.

Set the slow cooker on low for 4 hours.

Near the end of cooking, add ketchup to maintain the tomato flavor.

Add fresh mushrooms to the slow cooker and stir them in.

Cover and heat for another 10 to 15 minutes.

Prepare noodles to serve with the beef burgundy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens