Crock Pot Beef Burgundy
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With a rich and deeply flavorful sauce and ultra-tender chunks of beef, there’s nothing like having this crock pot beef burgundy recipe waiting for you at the end of the day.
Also known as beef bourguignon, this recipe for crock pot beef burgundy is one I worked up a few years ago. Ricky loves beef burgundy and I’m always looking for a new flavor twist for beef cooked in the crockpot. Being teetotalers, I finally came up with a good substitute for wine that really mimics the flavor and tenderizing effect it has in a beef dish. So, what is this interesting special ingredient? Grape juice combined with white vinegar. Trust me, you’re going to want to give this beef burgundy recipe a go.
Other ingredients include cream of mushroom soup, stew meat, onion soup mix, and minced garlic. These flavors combine to create tender beef covered in a creamy sauce. Seriously, it’s difficult not to lick our plates when this delectable sauce is present. While we serve it with egg noodles and sometimes rice, I also recommend serving this main dish with some sort of bread that you can mop the remaining sauce up with. Just try and not return for seconds!
This beef burgundy recipe will warm you up and get your taste buds dancing! It’s become one of the meals my husband and I look forward to most and I sure hope you get to try it soon.
Recipe Ingredients
- Stew meat
- Egg noodles (for serving, rice works as well)
- Cream of mushroom soup
- White vinegar
- Onion soup mix
- Grape juice
- Minced garlic
Place all of the sauce ingredients into a medium bowl or small saucepot and heat.
If you’re using a bowl, you can just put this in the microwave for 1-2 minutes. After it is heated, stir until well blended.
If using a saucepot, you can heat over medium heat, stirring often, until well blended.
Place the beef cubes in the bottom of the slow cooker and cover them in the sauce.
Cook on low for 7-8 hours or on high for 3-4 hours.
How easy was that? Serve crock pot beef burgundy over freshly cooked egg noodles, rice, mashed potato, or with some homemade dinner rolls.
Don’t forget to spoon extra sauce on top!
Storage
- Store covered leftovers in the fridge for up to 4 days.
- You can also easily freeze leftovers for up to 3 months. In both instances, simply reheat in the microwave or on the stovetop.
Recipe Notes
- The grape juice mixed with a smidge of white vinegar serves as an excellent stand-in for wine in this recipe and really gives the sauce a delicious depth of flavor, making all the difference! If you don’t normally drink grape juice in your house, you can freeze the rest of it in an ice cube tray and then pop the cubes into a zipper bag to store in your freezer until you want to make this recipe again.
- You can get my recipe for homemade cream of mushroom soup by clicking here or just use a can as I am doing in this post.
- If you want to add vegetables, many beef bourguignon recipes include carrots, pearl onions or chopped white onion, baby potatoes, and mushrooms.
- Garnish your beef burgundy with chopped fresh parsley.
- Stew meat or beef chuck roast are the best options for this slow cooker beef burgundy recipe.
- If you prefer, you can definitely substitute the grape juice and vinegar combination for your favorite red wine. Go traditional and choose a Burgundy wine like a pinot noir.
- For more flavor, add some diced cooked bacon to the slow cooker.
Recipe FAQs
Can I put raw meat in the slow cooker?
Yes, you can! In some recipes, I sear the beef cubes before placing them in the slow cooker. But in this instance, I just put the raw meat straight into the crockpot and the end result was the most tender beef pieces imaginable.
Are beef burgundy and beef bourguignon the same?
Yes. In fact, “bourguignon” is French for “burgundy” or “in the style of the Burgundy region.” It’s a French beef stew () made famous by the one and only, Julia Child.
You may also like these beef recipes:
Beef Tater Tot Casserole Recipe
Sheet Pan Cabbage and Beef Tips
Ingredients
- 1.5 pounds beef stew meat approximate amount
- 1 can cream of mushroom soup 10.5 ounces
- 1 cup red grape juice like Welch’s, the purple kind
- 1 tablespoon white vinegar
- 1 packet onion soup mix 1 ounce
- 1 tablespoon minced garlic
Instructions
- Place the stew meat in the bottom of the slow cooker.1.5 pounds beef stew meat
- In a medium-sized bowl, combine all other sauce ingredients. Microwave for about a minute or so, stir well to blend, then pour it over the meat.1 can cream of mushroom soup, 1 cup red grape juice, 1 tablespoon white vinegar, 1 packet onion soup mix, 1 tablespoon minced garlic
- Cook on low all day for 7-8 hours or on high for 3-4 hours.
- Server over freshly cooked egg noodles, rice, or mashed potatoes.
Nutrition
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It is cold in Iowa, is to get down to -14 tonight, was -19 2 nights ago, the heat in the apartment building where I live cannot keep up, my apartment is running 63 degrees and the heat is turned all the way up. I have on longjohns under my regular clothes and a blanket around me.
Oh goodness, that is cold Beulah!! Please try to stay warm, hopefully this really cold snap will break soon!
I am allergic to mushrooms. What could I use in place of the cream of mushroom?
Perhaps cream of onion?
Cream of celery soup! Easy to find and very versatile!
You could just make a simple white sauce and add a splash of Worcestershire sauce.
This looks very good. Thanks for sharing.
Thank you Cathy!!
We also live in Alabama, and we’re not used to this extreme cold! Our youngest son lives in Charleston, SC, and he is loving the snow they are getting today. I’m like you Christy, I’m not leaving my warm home unless I have to. I sure dread seeing this month’s electric bill!
This recipe sounds good. What if you want to use wine instead of grape juice ?
Yes, me too, I would use wine myself. I assume the equivalent of the grape juice but minus the vinegar?
You can if that is your preference 🙂
Oh goodness, you and me both!!
Hi Christy!
This looks so yummy, I want to try it ASAP! My slow cooker died after many years of faithful service, so I’ve got to get a new one. I know you have many that you use, can you recommend a good one for me? There are so many on the market these days, I get dizzy looking at all of them!
Thank you for another awesome recipe, I’m sure it will taste just as good as it looks.
My favorite is a Hamilton Beach, it has a lid that locks down and is programmable. I will have to get the exact name/model for you.
Oh thank you so much Christy, I really would appreciate the name/model! I really hate not having a slow cooker to rely on!
This recipe would work in an Instant Pot, too, I’m thinking—just faster…
I love your grape juice and vinegar idea. If you are ever in a pinch…grape or seedless blackberry (my fav is seedless blackberry) jam or jelly and the vinegar. I learned this trick yrs ago watching the cooking show “Two Fat Ladies.”
I LOVED that show…those two old “broads” were a hoot! Learned a lot from them, too.
Hi Barbara……love your idea using blackberry jam! Do you know what the equivalent would
be compared with grape juice?
Thanks for sharing another one of your great tips Barbara!!!
I used 3 heaping TBSP of the jelly. Didn’t really measure it. Just kinda scooped it out. Same amount of vinegar as in the recipe. This recipe is DELICIOUS.
Thanks Christy. This looks so yummy. I love it any time I can make a tender beef dish. And I get to smell it simmering in the crock pot? Bonus! I too am holed up in this cold weather. Today it got up to 35 and we thought it was a heat wave! Keep warm!
Heat wave indeed!! I hope you are able to keep warm as well Chrissy!!
Would this be okay to cook and freeze for a later time of course other than the noodles or rice? I sent you an email christy asking about cooked meals to make up in advance and freeze.
I cant see any reason why it wouldn’t work, I will see if I can find the email in the massive mess of an inbox I have 🙂