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Slow Cooker Beef Burgundy

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Multi-functional slow cookers offer the perfect solution for Beef Burgundy, blending classic flavors with contemporary convenience. This slow cooker Beef Burgundy recipe presents the techniques needed to accomplish this classical dish with the convenience of this technology.

Plated Beef Burgundy
Beef Burgundy

A good Beef Burgundy includes a substantial quantity of Burgundy wine to give the dish its famous rich flavor. However, the wine has to be reduced — burning off the alcohol. The saute function of the multi-cooker is perfect for this. Therefore, the dish can be prepared in one pot. If you have a traditional slow cooker you may still prepare this Slow Cooker Beef Burgundy, but it will require the first steps of the recipe to be performed on the stovetop.

Notes on Ingredients

Pinot Noir

As the name suggests, this dish requires a red Burgundy made exclusively with the Pinot Noir grape. In Burgundy every day drinking Burgundies are plentiful and not a major expense for the dish. For the rest of us, a local Pinot Noir will likely have to do. If possible, find one that is more full-bodied. Many Pinots across the world are very filtered and are too light for this dish.

Pinot Noir Grapes growing on the vine
Pinot Noir on the Vine


Most French recipes call for lardons. These are generally just bacon fat. For convenience, we are using bacon. Smoked bacon is fine, but otherwise, neutral tasting is preferred.


Classically, pearl onions are used in Beef Burgundy. These do not perform as well in the slow cooker, so roughly cut or quartered yellow or white onion will do.

Notes on Technique

Slow Cooking Settings

I prefer to cook this low and slow with a 6-hour low setting on the slow cooker option of the pot. I have tested and determined that the differences in temperature between the low, medium, and high settings of my Instant Pot are not significantly different. If needed, you may cook for 4 hours with a higher setting. Be aware of the differences in your cooker discussed in the above link.

Saute Settings

Adjusting the saute settings as needed for the bacon and the beef. Low for the bacon, to release as much fat as possible, and higher for the beef to brown properly.

The Last 30 minutes

Note the recipe calls for you to check the dish with 30 minutes remaining to test for flavors and to add a flour mixture for thickening. One of the advantages of slow cooking is to leave the cooking unattended. If not possible with 30 minutes remaining, this step can be ignored.

Serving and Storing

Serve the Beef Burgundy over noodles or potatoes. Top with parsley; and of course, it is best served with crispy French bread and a nice Burgundy. It is good to make this in large batches because it freezes well. This recipe can be easily doubled.

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Beef Burgundy

Slow Cooker Beef Burgundy

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

A classic made easier


  • 2 pounds (~ 900g) lean chuck beef
  • 4 ounces (115g) bacon, chopped
  • 1 thickly sliced onion
  • 2 sliced carrots
  • 1 tablespoon Tomato Paste
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 ½ cups (400ml) red wine (burgundy or similar pinot noir)
  • 12 ounces (345g) button mushrooms (quartered or halved if large)
  • Salt and Pepper to taste
  • ½ to ¾ cup (150-200 ml) beef or vegetable stock
  • 1 tablespoon water
  • 1 tablespoon flour


This recipe assumes the use of a cooker such as an Instant Pot with both saute and slow cook settings. If you have a conventional cooker perform the first two steps in a separate pan on the stove and transfer to the cooker for the remaining steps.

  1. With the cooker on a low setting saute bacon bits until it has rendered much of the fat.
  2. Remove the bacon pieces from the cooker and all but 2 to 3 tablespoons of the fat. Set the saute setting to high, salt the beef chunks, and add to the pot to brown. Brown 3 to 5 minutes on each side, turning as required. Do not crowd the beef. Cook in batches, if required.
  3. When the browning is complete, add back the bacon bits and all the beef to the cooker (if cooked in batches). Add the wine and continue on the saute setting until the wine is reduced to half.
  4. Add the carrots, onions, garlic, mushrooms, bay leaf, and tomato paste. Add the stock to the mixture. The liquid should come up to about ¾ the way to the top of the ingredients. If needed, add more water or stock.
  5. Salt and pepper to taste.
  6. Simmer for 4 hours on high or 6 hours on low.
  7. With about 30 minutes remaining, open and taste, adjusting salt and pepper as needed. Prepare a mixture of the water and flour in a bowl, mix well to create a paste. Pour this mixture into the slow cooker. Stir the preparation and continue to cook and thicken for about 30 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 122mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 8g

Calculated Nutrition is estimated.

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Sunday 2nd of June 2024

Love this recipe, ingredients and directions are perfectly explained even for beginner cooker. Can't wait to try it


Sunday 2nd of June 2024

Thanks for sharing your recipe, looks so amazing and I need to get my slow cooker out to make your recipe when it's too hot too cook in the kitchen this summer!

Michael Taylor

Sunday 2nd of June 2024

I love this dish, but I haven't had it in years! Would love to try your recipe!

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