Beef Burgundy has its variations from family to family, but the basics are the same. Beef.. Burgundy wine.. Bacon. Most people serve it over egg noodles, but it’s also delicious with any kind of potato or rice.
1cupburgundy wineor other dry red wine such as Pinot Noir, Merlot or Cabernet
1cupbeef broth
1/2teaspoonsea salt
1/4teaspoonfreshly ground black pepper
8ouncesbaby carrots
6ouncesegg noodles1/2 bag
Instructions
Dredge beef in flour. In a skillet over medium-high heat, brown meat in batches in olive oil. Remove beef to crockpot and add chopped bacon over the top. Do not clean out skillet.
In same skillet you cooked the beef in, sauté onion and garlic until soft. Add wine and beef broth and deglaze the pan. Add salt and pepper and bring to a gentle boil.
Add carrots over bacon, poor contents of skillet over everything. Stir and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Serve over egg noodles.
Video
Notes
If you don't have time in the morning, you can make this recipe the night before. Do all the steps up until turning on the crockpot. Place the filled removable crock in the fridge. Then in the morning, simply place the crock into the base and turn it on!
Baby carrots are convenient, but you can use an equal amount of regular carrots.
I use round steak for this recipe because it's a cheaper cut of meat and is great for the slow cooker. Round steak is most commonly cooked as Swiss Steak.