Prep Time

20 min

Cook Time

8 hrs (low)

Servings

Why You'll Love This Recipe

✓ Deep, wine‑infused flavor Slow cooking melds beef, red wine, and earthy root vegetables into a silky sauce that tastes better the next day.

✓ Set‑and‑forget convenience Once everything is in the pot, the slow cooker does the work, freeing your evening for cozy relaxation.

✓ Nutrient‑rich root veg Carrots, parsnips, and turnips add natural sweetness, fiber, and vitamins that balance the richness of the beef.

Imagine a cold evening, the scent of red wine and simmering beef drifting from the kitchen. This Slow Cooker Beef Burgundy pairs tender chuck with sweet root vegetables, creating a hearty stew that feels like a warm hug. The low‑and‑slow method guarantees melt‑in‑your‑mouth meat while the vegetables absorb the deep, aromatic broth. Perfect for family dinners or a comforting solo meal, this dish turns humble pantry staples into a restaurant‑quality experience without the fuss.

1 cup (240 ml) Burgundy or other dry red wine Adds acidity and depth; replace with beef broth if avoiding alcohol.

2 tbsp all‑purpose flour Thickens sauce; use cornstarch for gluten‑free.

4 carrots, peeled and cut into 1‑inch pieces Adds sweetness and color.

2 parsnips, peeled and diced Earthy flavor that complements the beef.

1 turnip, peeled and cubed Provides subtle peppery note.

1 lb (450 g) pearl onions, peeled Adds caramelized bursts of flavor.

2 cans (14 oz each) diced tomatoes Provides acidity and body.

2 tsp fresh thyme leaves Herbal backbone of the sauce.

1 bay leaf Adds depth; remove before serving.

Salt and freshly ground black pepper Season to taste at the end.

Instructions

Brown the beef

Toss beef cubes with flour, salt, and pepper. Heat 2 tbsp oil in a skillet over medium‑high heat; brown the pieces in batches until a deep crust forms, about 3 minutes per side. Transfer to the slow cooker.

Pro Tip: Do not overcrowd the pan; a good sear adds flavor.

Deglaze & add aromatics

Return any pan juices to the skillet, pour in the wine, and scrape up browned bits. Let simmer 2 minutes, then pour the mixture over the beef. Add carrots, parsnips, turnip, pearl onions, tomatoes, thyme, and bay leaf.

Pro Tip: A splash of broth can replace wine for a non‑alcoholic version.

Slow‑cook to perfection

Cover and set the cooker to LOW for 8 hours (or HIGH for 4 hours). The low setting yields the most tender meat and melded flavors, while the high setting is useful for tighter schedules.

Pro Tip: Resist the urge to lift the lid; each opening loses heat.

Thicken the sauce

In a small bowl, whisk 2 tbsp cold water with 1 tbsp cornstarch (or flour). Stir the slurry into the hot broth, cover, and let cook 15 minutes on HIGH to achieve a glossy, velvety sauce.

Pro Tip: Add slurry gradually; over‑thickening is hard to reverse.

Finish & serve

Remove bay leaf, taste and adjust salt/pepper. Serve the stew over buttery mashed potatoes, creamy polenta, or crusty bread. Garnish with a sprinkle of fresh parsley for color and freshness.

Pro Tip: Leftovers taste even better after a night in the fridge.

Expert Tips

Tip #1: Pat the beef dry

Moisture prevents a proper sear. Pat cubes with paper towels before flouring for maximum caramelization.

Tip #2: Use a full‑bodied wine

A wine with good acidity and tannins (Burgundy, Cabernet) lifts the stew and balances the richness of the beef.

Tip #3: Add fresh herbs at the end

Stir in a handful of chopped parsley or thyme just before serving for a bright, aromatic finish.

Storage & Variations

Cool the stew to room temperature, then refrigerate in an airtight container for up to 4 days. Freeze portions for 2‑3 months; thaw overnight before reheating. Swap carrots for sweet potatoes for a sweeter profile, or add mushrooms for earthier depth. For a lighter version, use chicken thighs and reduce the wine by half.

Nutrition

Per serving

Calories

420 kcal

Protein

28 g

Carbs

22 g

Fat

22 g

Frequently Asked Questions

Yes. Sear the beef, then cook on high pressure for 35 minutes with the vegetables. Release naturally for 10 minutes; the texture will be similarly tender.

Choose a dry Burgundy, Pinot Noir, or Cabernet Sauvignon. Avoid sweet wines; they will make the sauce cloying.

Absolutely. The recipe already contains no dairy. If you serve with mashed potatoes, use plant‑based butter and milk alternatives.

Slow Cooker Beef Burgundy With Root Vegetables for Cozy Nights

Why You'll Love This Recipe