How to Make Crock Pot Beef Burgundy
A rich and deeply flavorful sauce with ultra tender chunks of beef waiting for you at the end of the day…
Simple and Easy Beef Burgundy Recipe
This recipe for Crock Pot Beef Burgundy is a 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 a crock pot. Being teetotalers, I finally came up with a good substitute for wine that really mimics the flavor and tenderizing effect in a beef dish. It’s difficult not to lick our plates when this delectable sauce is present so I recommend serving this with some sort of bread that you can mop the remaining sauce up with. 😉
These ingredients are:
- 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 sauce ingredients in a medium sized bowl or small sauce pot 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 well until well blended.
- If using a sauce pot you an heat it over medium heat, stirring often, until well blended.
- Place beef tips in bottom of slow cooker. Pour sauce over. Cook on low, 7-8 hours or high, 3-4.
- Serve Crock Pot Beef Burgundy over freshly cooked egg noodles, rice, or mashed potatoes, spooning extra sauce on top.
This Crock Pot Beef Burgundy 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.
- approximately 1.5 pounds beef stew meat
- 10.5 oz can cream of mushroom soup
- 1 cup red grape juice like Welch’s, the purple kind
- 1 tablespoon white vinegar
- 1 oz package onion soup mix
- 1 tablespoon minced garlic
- Place stew meat in bottom of slow cooker. In medium size bowl, combine all other ingredients. Microwave for about a minute or so, stir well to blend, pour over meat. Cook on low all day, 7-8 hours, or on high 3-4 hours.
- Server over freshly cooked egg noodles, rice, or mashed potatoes.
Tips for this Beef Burgundy Recipe
Substitute for Wine
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 cube 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.
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