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…
How is the weather where you are and how is your January shaping up? As we dive into January, Alabama is experiencing some unusually cold temperatures. I had to dig out that one pair of boots and the “real” gloves that I have an opportunity to wear once in a blue-with-pink-polka-dots moon and have so far managed to only leave my house once this week. I have one more time I have to leave and other than that will keep working away right here inside my cozy four walls wherein everything I need in this world resides, contented as a cat.
Now that we’re at the start of another year, resolutions are being tossed about hither and yon at every turn. When I was younger, I used to look at a new year as a blank slate to begin again. But at this point in my life, I feel like I’m in the middle of my story and I’d just as soon keep moving forward and see these chapters unfold as to start another one. God has been working on me a while and square one is not where I’d like to be again! This year holds it’s challenges, some greater than others, a few seeming almost insurmountable, but it will also hold it’s memories, joy, and lessons learned as well. I’ve already decided to be grateful for the whole lot. I’m also grateful to have you here to share my blessings with, so thank you. I hope to bring you many more delicious meals in the coming year!
This recipe for Crock Pot Beef Burgundy is a new one I worked up a month or so 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. 😉 It’s a dump and go recipe, simple and easy, so make sure you don’t blink or you’ll miss it!
These ingredients are simple and quick. Stew Meat, Egg Noodles (for serving, rice works as well), Cream of Mushroom Soup*, White Vinegar, Onion Soup Mix, Grape Juice, and Minced Garlic.
*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.
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.
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.
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