Slow Cooker Beef Burgandy

Published by Joy in on October, 2014


  • 2 lbs London Broil or boneless beef top round steak
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 ½ lbs waxy potatoes such as Red Bliss or Yukon gold, peeled and cut into 1-inch pieces
  • 1 (14 oz) package frozen petite whole onions, thawed
  • 1 lb carrots, peeled and cut into ¾ inch pieces
  • 6 oz baby bella mushrooms, halved or quartered depending on size
  • 1 teaspoon dried thyme leaves
  • 1 cup dry red wine
  • 1 (16 oz) package frozen green beans, thawed and cut into 1-inch long pieces
  • 6 slices of bacon, cooked until crisp and chopped
  • chopped fresh parsley (optional)


  1. Trim excess fat from beef and cut into 1-inch cubes.
  2. In a 6-quart slow cooker, combine the cubes of beef, flour, salt and pepper and toss to combine.
  3. Add the potatoes, onions, carrots, mushrooms and thyme to the slow cooker.
  4. Pour the wine over the mixture in the slow cooker.
  5. Cover and cook on low heat for 6 to 8 hours or until beef and vegetables are tender.
  6. Stir in the green beans, cover and cook on low for an additional 20-30 minutes or until beans are heated through.
  7. Serve and top with chopped bacon and fresh parsley if desired.