Slow Cooker Beef Burgundy
Slow Cooker Beef Burgundy is so flavorful with the most tender beef braised in a red wine. So simple to throw together with only 15 minutes of prep time!
Servings: 8 servings
Ingredients
- 4 strips thick bacon
- 1.5 lbs sirloin steak or stew beef cut into 1-2 inch pieces
- 1 medium size white onion chopped
- 2 cloves garlic minced
- 1/4 cup arrowroot starch
- 3 cups beef broth
- 2 cups Burgundy wine or high quality red wine
- 1 tbsp tomato paste
- 1 cup chopped or sliced carrots
- 1 cup pearl onions* (optional)
- 12 oz sliced mushrooms
- 1 sprig of rosemary
- 2 bay leafs
- 2 tbsp coconut sugar
- salt and pepper to taste
Instructions
- Begin by heating a up large skillet, add bacon and cook until crispy. Remove from pan leaving the bacon grease, set aside to cool, and chop into small pieces.
- Add beef, onion, and garlic to hot skillet. Cook for 3-4 minutes, until the beef is barely browned, and transfer to your slow cooker.
- Place arrowroot starch in a bowl with the beef broth and stir until combined. Add liquid to the slow cooker on top of the beef.
- Add wine, tomato paste, carrots, mushrooms, chopped bacon, rosemary, coconut sugar, and bay leafs to the beef mixture.
- Set slow cooker to low, and cook for 4-6 hours.
- Remove bay leaf and rosemary twig (leaves will have fallen into the beef mixture). Salt and Pepper to taste. Serve with sweet potato mash, rice, or as a hearty stew.
Notes
*traditional Beef Burgundy contains pearl onions. My kids are not fans of the extra onions, so I often omit them and just used the diced onion. However, you can add those extra onions for delicious flavor!