Slow-Cooked Beef Burgundy

Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 16%
  • Fat: 5.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.8g
  • Carbohydrate: 26.7g
  • Fiber: 2.6g
  • Cholesterol: 65mg
  • Iron: 0.0mg
  • Sodium: 232mg
  • Calcium: 0.0mg


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon minced garlic (about 2 cloves)
  • 2 pounds lean, boneless round steak, cut into 1 1/2-inch pieces
  • Vegetable cooking spray
  • 3/4 cup dry red wine
  • 3/4 cup canned no-salt-added beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 8 ounces baby carrots (about 40 small)
  • 1 large onion, cut into eighths
  • 1 bay leaf
  • 1 (8-ounce) package presliced fresh mushrooms
  • 1/2 (12-ounce) package yolk-free medium egg noodles


  1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
  3. Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
  4. Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.
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