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
“Cherish your human connections: your relationships with friends and family.”
~Joseph Brodsky
I wonder if this could be done stovetop using hamburger meat? I’m anxious to try this but it’s too cold to go buy stew meat!
I have never tried it that way but I would love to hear what you think if you give it a go!!
Wait till you can go out! It would just be hamburger helper with ground beef. (Although we do kinda like hamburger helper-lol)
If you use a seriously good quality hamburger (I LOVE grass fed Angus Beef), it should be good! (Even if it does LOOK like Hamburger Helper)
Seriously? Using a Crook Pit and STILL using Cream of Mushroom soup? Pathetic.
Ugh and grape juice instead wine? Please.stop.
“UGH”! Blowing out somebody else’s candle does not make yours shine any brighter. Do you peruse recipe sites, making ugly comments for fun? Sad life you must have.
What a gracious response Renee! I was going to be much more unkind…something along the lines of I have a good idea of what the ‘a’ stands for….
This recipe sounds great Christy, can’t wait to try it!
I’m just sitting back and watching. Y’all got this one handled. Thanks 🙂
A-not quite sure why you are bothering with this site. Personally I would unsubscribe if I were you so you don’t need to be so annoyed with mundane things such as canned soup and crock pots. BUT..Please before you go, tell us your website so we can try the fabulous recipes that you are willing to share. PS-I’ll share a couple of things I find “Pathetic” to put life in perspective: Parents who neglect their children, road rage…
I had planned to make this with some frozen stew meat yesterday only to discover that I had used the stew meat for another recipe and forgotten! I DID have some pre-cooked frozen meatballs, so I used those instead and it was delicious! The hubby and all three kiddos asked to place it on our “repeat” list. Thank you for another wonderful recipe!
Great quick thinking Susan!! Love that you were creative in figuring out a substitution and I am so glad it turned out great!! Thanks for giving it a try!
Are you kidding me right now? I’d say you’re the pathetic one here…hello, don’t you have anything better to do than make sure we all know how you feel about this?
Seriously, MOVE ON!!!!
Seriously ….what exactly is a CROOK PIT ? Lemme guess…did you fall in one? That’s why you’re so bitter,huh?
What is a Crook Pit?
You’re a genius! Grape juice and vinegar? Genius. : ) This recipe sounds (and looks) fantastic! Next time I get me some manager’s special beef, guess what I’m going to be doing. : ) Thank you!
It’s a nice toasty 5 degrees here tonight, and snow coming out our ears… a REAL winter! The kids are loving it! Y’all keep warm!
Thank you Becky, I hope y’all stay warm and enjoy the snow!!
Hi Christy I am going to try this with cream of chicken soup or cream of celery as I do not like the mushrooms but it sure sounds good and easy and I am always looking for something I can do and freeze a couple of serves, thank you
Let me know what you think Judi!!
Hi christy,,I’m sorry for your cold weather. I have to rub it in by telling you it is in the mid 70’s here in PHX,AZ..
I love all your recipes, thanks so much.
Sincerely,
Peggy
Peggy! That is almost mean…LOL. Enjoy that sunshine for all of us over here freezing!!
hello here in pa since Christmas day it been in single number and in the minus degree right now it is 19 and falling fast cold weather all the way to next week we have arctic weather but back to the recipe i am going to make this this weekend it looks really great thank you for all the great recipes and for sharing
I hope you enjoy it Cindy, y’all stay warm up there!!
I made this recipe and loved it. Just before it was cooked a fried dropped in some wild mushrooms cut them into big chunks and oh the smell of them cooking filled th whole house. I give this recipe 10 out of 10
Thank you so much Peter, I am so glad to hear that you liked it!!!