Slow Cooker Beef Burgundy with Red Wine and Mushrooms
A classic French beef stew made effortless in the slow cooker. Tender chuck roast simmers for hours in burgundy wine and beef stock with potatoes, carrots, mushrooms, and pearl onions, finished with a silky wine-flour thickener and peas. Rich, deeply savory, and perfect for cool evenings when you want restaurant-quality comfort food without fuss. This version prioritizes browning the meat and deglazing the pan to build maximum flavor before the long braise.
Ingredients
- ¾ cup all-purpose flour, divided
- 3 pounds lean stewing beef (chuck roast), cut into 1.5 inch cubes
- 2 tablespoon vegetable oil, divided
- 6 small red potatoes, or cut larger ones into 1.5 inch cubes with skin on
- 2 carrots, cut into 0.5 inch slices
- 2 large yellow onions, minced
- 2 fresh thyme sprigs, or 1 teaspoon dried(optional)
- 2 cups red wine (burgundy preferred), dividedbeef brothuse 3 cups total broth instead of 2 cups stock plus winenon-alcoholic
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Full guide → - 4 cups beef stock, low or no sodium if canned
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon salt, divided
- 1 teaspoon black pepper
- 2 bay leaves
- 2 cups peas, frozen thawed or canned drainedgreen beans1:1texturepeanuts-free
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- 1 pound crimini mushrooms, sliced into 0.5 inch slices
Instructions
- 1
Pat beef dry, season with salt and pepper, then dredge in flour until coated.
- 2
Heat oil in a large saute pan over medium heat. Brown beef in batches 8-10 minutes per batch, turning occasionally, until all sides are deeply browned. Transfer to slow cooker.
- 3
Add remaining oil to pan, then cook minced onions with salt for 5-7 minutes until softened and lightly browned.
- 4
Pour in stock, 1.5 cups wine, thyme, and bay leaves. Bring to a boil and scrape up browned bits from pan bottom with a wooden spoon.
- 5
Pour liquid and onions over meat in slow cooker. Arrange potatoes, carrots, and mushrooms on top.
- 6
Cover and cook on low for 8-9 hours or on high for 6-7 hours.
- 7
Switch slow cooker to high. Whisk together flour and remaining wine until smooth, then pour into stew along with peas.
- 8
Cover and cook 15-20 minutes until sauce thickens.
- 9
Remove bay leaves and adjust salt and pepper to taste.
Tips
Don't skip browning the beef in batches and deglazing the pan. Those browned bits (fond) are concentrated flavor that defines the stew's depth.
Thicken the stew at the end rather than at the start so you can control the final consistency and won't have flour clumping during the long cook.
Make this a day ahead. Flavor deepens overnight and reheats beautifully on stovetop or in slow cooker on low.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months. Thaw overnight in fridge before reheating.
Make through step 8 one day ahead. Chill and reheat gently on stovetop or in slow cooker on low 1-2 hours, stirring occasionally.
Ladle into shallow bowls with crusty bread for soaking sauce. Pairs well with egg noodles, mashed potatoes, or polenta. A full-bodied red wine complements the stew.
Common Mistakes
Skip browning meat to avoid thin, one-dimensional broth without caramelized depth.
Don't add thickener at start to avoid lumpy gluey stew; add at the end for silky texture.
Overcrowd pan when browning to avoid steaming instead of browning meat.
Don't remove bay leaves to avoid bitter bite in finished dish.
Substitutions
Nut-Free Alternatives
General Alternatives
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Full guide →FAQ
Can I make this on the stovetop instead of slow cooker?
Yes. After browning meat and deglazing, transfer to a large Dutch oven, add vegetables and liquid, cover, and braise at 325F for 2.5-3 hours until beef is fork-tender. Check halfway through and add stock if needed.
What if I don't have burgundy wine?
Any dry red wine works, or substitute with additional beef broth plus 2 tablespoons tomato paste for body. Avoid sweet wines which will throw off the savory balance.
How long can I keep this and can I freeze it?
Refrigerate up to 4 days in airtight container. Freeze up to 3 months before or after serving (flavor actually improves after freezing). Thaw overnight in fridge and reheat gently.