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Hearty Home-Style Beef Burgundy

By: Amanda from Amanda's Cookin'
Hearty Home-Style Beef Burgundy
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If you are looking for a delicious meal to warm you up on a chilly evening or to fill your belly after a long day, try making this Hearty Home-Style Beef Burgundy. This slow cooker beef burgundy recipe is easy and so delicious. After browning the beef in a skillet, the remaining ingredients are cooked in the slow cooker together. You simply have to do the quick meal prep, and then can go off and do other things while the meal cooks itself. Serving this beef burgundy recipe over egg noodles is the perfect way to round out the meal. This is a recipe that you will keep going back to.

Slow Cooker Time HIGH6 hr

Slow Cooker Time LOW8 hr


  • 6 slices bacon, cooked and chopped
  • 2 pounds round steak, cubed
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 cup burgundy wine (or other dry red wine)
  • 1 cup beef broth
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces baby carrots
  • 1/2 bag egg noodles


  1. Dredge beef in flour.

  2. In a skillet over medium-high heat, brown meat in batches in olive oil.

  3. Transfer beef to slow cooker and add chopped bacon over the top. Do not clean out skillet.

  4. In the same skillet you cooked the beef in, saute onion and garlic until soft.

  5. Add wine and beef broth and deglaze the pan. Add salt and pepper and bring to a gentle boil.

  6. Add carrots over bacon, pour contents of skillet over everything.

  7. Stir and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours.

  8. Serve over egg noodles.

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The BACON did it! I have to try this recipe, but I never usually use wine or sherry to cook with, is there something else I can use like balsamic or red wine vinegar? Would that change the dish too much to use something like that? I know my grandma used to use just chicken stock in place of wine in recipes.

Omg the name of this recipe alone sounds so indulgent and dreamy, how can I not give it a go? I've never cooked with alcohol before and still have no idea why it's included in so many recipes that I've run across lately. Does the recipe come out just as good without the wine or does it give it a different result? Either way, I think I'd probably prefer it over mashed or roasted potatoes but I'm sure it's just as yummy with the noodles as well.


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