Hearty Slow Cooker Beef Burgundy and Vegetables
Prep Time
Cooking Time
Total Time
Yield: 8-10
  • 1 Tbl Butter
  • 3 Tbl Olive Oil, divided
  • 3 pds Chuck Steak
  • Salt & pepper
  • 1 large white onion, finely chopped, divided
  • 1 T finely chopped garlic
  • 1-1/2 T flour
  • 750 ml Gallo Hearty Burgundy Wine (25 oz)
  • 1 Tbl fresh thyme (chopped or stripped from the sprig)
  • 2 Bay Leaves
  • 5 slices thick sliced center-cut pork bacon, blanched (see below)
  • 8 oz baby carrots, peeled
  • ¼ tsp sugar
  • salt & pepper
  • 8 oz white mushrooms, cleaned and quartered
  1. On the browning mode, heat 2 Tbl oil and butter until hot.
  2. Meanwhile, cut the steak into 2” x 2-3” pieces. Salt and pepper
  3. Place half of the beef into the hot oil in a single layer. Cook until browned on all sides 7-10 minutes.
  4. While the first batch of beef is browning, chop the onions and wash and peel the carrots.
  5. Remove the first batch of meat and repeat with the second.
  6. While the 2nd batch is browning, blanch the bacon (see below), wipe the mushrooms clean with a damp paper towel and quarter them.
  7. Add all of the beef to the slow cooker as well as ½ of the chopped onion (about 1 cup) and the garlic. Sauté for 6-7 minutes or until the onion is translucent.
  8. Add the flour and stir to coat the meat (all the moisture in the pan will be absorbed in the flour). Cook for 2 minutes and then add the wine, thyme, and bay leaves.
  9. Set the crockpot to high for 4 hours or medium for 8.
  10. Check the meat for tenderness. (Beef should reach an internal temperature of 145 Fahrenheit). Remove the bay leaves. Keep warm while you prepare the vegetables.
  11. Vegetables
  12. In a large saucepan, heat 1 Tbl olive oil on medium heat. Add the blanched bacon, reserved onions (about 1 cup finely chopped), carrots, ¼ cup of water, sugar, salt, and pepper. Bring the pan to a boil then cover with a tight lid and simmer for 10 minutes.
  13. Add the mushrooms and cover and cook for 4 more minutes (most of the water should be gone).
  14. Remove the lid and sauté until the vegetables and bacon are nicely browned and tender (6-10 minutes).
  15. Reserve a bit of the veggie mix for garnish and stir the rest into the slow cooker with the meat.
  16. Serve with potatoes, rice pilaf, or risotto
  17. Blanching Bacon
  18. Cover 5 slices of bacon with water in a large frying pan. Bring the pot to boil on high heat.
  19. As soon as it starts to boil, turn the heat to low and simmer for 7 minutes.
  20. Prepare an ice bath (water and ice to cover slices) in a med bowl. Place the bacon into the ice bath for 3 minutes.
  21. Pat the bacon dry with the paper towels and slice into 1” pieces. Refrigerate until needed.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/03/26/slow-cooker-beef-burgundy/