Beef Burgundy, Crockpot Style


Beef Burgundy, Crockpot Style

Prep Time: 30 Mins Cooking Time: 7 Hours 30 Mins Total Time: 8 Hours


  • 1 (10-ounce) package fresh pearl onions
  • 1 (2-pound) top round steak, trimmed and cut into 1 1/2-inch cubes
  • 2 1/2 cups sliced onion (1 large)
  • 1 garlic clove, minced
  • Cooking spray
  • 1/3 cup all-purpose flour
  • 1 1/3 cups less-sodium beef broth
  • 1/2 cup Burgundy or other dry red wine
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (8-ounce) package mushrooms
  • 3 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)
  • Thyme leaves (optional)


  1. Drop pearl onions in boiling water; cook 1 minute. Drain onions; peel.
  2. Heat a large nonstick skillet over medium-high heat. Add steak; saute 5 minutes or until browned. Place steak in a 3-quart electric slow cooker. Add sliced onion and garlic to pan; coat with cooking spray, and saute over medium-high heat 5 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over onion-garlic mixture; cook 1 minute, stirring constantly. Gradually add broth, wine, and tomato paste, stirring constantly. Cook 1 minute or until thick. Add pearl onions, dried thyme, salt, pepper, bay leaf, and mushrooms.
  3. Pour wine mixture over steak in cooker. Cover and cook on LOW 6 to 7 hours. Discard bay leaf. Serve over noodles. Garnish with thyme leaves, if desired.