PREP TIME: 5 MINS | COOK TIME: 6 HRS | TOTAL TIME: 6 HRS 5 MINS | SERVES: 6
A few readily ingredients and three simple steps are all you need to make this easy crockpot beef burgundy. Cook this slow and low for a melt-in-your-mouth beef or on high for a couple of hours for a quick weeknight dinner. Enjoy a gourmet meal right in the comfort of your home without a hassle with this delicious crockpot beef burgundy.
This beef burgundy is better known by its French name, bouef bourginon. Most people find this recipe intimidating; the browning, deglazing, simmering, and sauteing seem exhausting. But with this easy crockpot version, all you need is to dump everything in your crockpot and leave.
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This beef burgundy practically makes itself. It’s a no-fuss version that you can make in your crockpot, making this the perfect dinner for busy days. Serve this mouthwatering beef burgundy over egg noodles with your preferred on the side for a filling meal excellent for your entire family!
Ingredients
1 small onion, chopped (about 1/2 c.)
1 1-ounce package of dry onion soup mix
1.5 pounds boneless beef round steak, cubed
2 c. mushrooms, sliced
2-3 cloves of garlic, minced
1/2 c. beef broth
1 tbsp Worcestershire sauce
1/2 c. red wine
1 package of egg noodles prepared
1 10 .75-ounces can of condensed cream of mushroom soup, undiluted
How to make Easy Crockpot Beef Burgundy
Step 1: Add the cubed steak to a 5 – 6-quart crockpot. Over the cubed steak, sprinkle the dry onions soup mix. Next, add the mushrooms along with the onion and garlic.
Step 2: Into the crockpot, pour in the wine, and broth, and add the Worcestershire sauce. On top, add the cream of mushrooms. Put the lid on and set to cook for 6 to 7 hours on low or 4 to 5 hours on high.
Step 3: Serve the beef burgundy right away over egg noodles. Enjoy!
Nutrition Facts:
Calories: 256kcal (13%) | Carbohydrates: 9g (3%) | Protein: 29g (58%) | Fat: 6g (9%) | Saturated Fat: 2g (10%) | Cholesterol: 73mg (24%) | Sodium: 884mg (37%) | Potassium: 680mg (19%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin C: 2.6mg (3%) | Calcium: 39mg (4%) | Iron: 3.3mg (18%)
Ingredients
- 1 small onion, chopped (about 1/2 c.)
- 1 1-ounce package of dry onion soup mix
- 1.5 pounds boneless beef round steak, cubed
- 2 c. mushrooms, sliced
- 2-3 cloves of garlic, minced
- 1/2 c. beef broth
- 1 tbsp Worcestershire sauce
- 1/2 c. red wine
- 1 package of egg noodles prepared
- 1 10 .75-ounces can of condensed cream of mushroom soup, undiluted
Instructions
Step 1: Add the cubed steak to a 5 - 6-quart crockpot. Over the cubed steak, sprinkle the dry onions soup mix. Next, add the mushrooms along with the onion and garlic.
Step 2: Into the crockpot, pour in the wine, and broth, and add the Worcestershire sauce. On top, add the cream of mushrooms. Put the lid on and set to cook for 6 to 7 hours on low or 4 to 5 hours on high.
Step 3: Serve the beef burgundy right away over egg noodles. Enjoy!
