Slow Cooker Beef Burgundy

I recently started using eMeals to help with my meal planning (you can read about my experience here).  My family has loved it so far after making several different recipes.  I made this Beef Burgundy a few days ago and it was a big hit.  I’m not sure why I’ve never made Beef Burgundy before.  Maybe it’s because it sounds kind of fancy and I really had no idea what it was?  I can’t say for sure but I can tell you that it will definitely be a meal we have often this winter since it’s so hearty and filling!  I especially love that my slow cooker did most of the work and that Mr. Real Food gave me all the credit for an amazing meal!

Slow Cooker Beef Burgundy


2 lbs beef stew meat
6 tablespoons whole wheat flour
4 carrots, cut into 1-in pieces
1 medium yellow onion, sliced
1 8-oz package whole mushrooms, quartered
3 cloves garlic, minced
1 1/2 cup low-sodium chicken or beef broth
1 8-oz can organic tomato sauce
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper


Toss beef with flour and place in slow cooker.
Spread carrots, onion, mushrooms and garlic over beef.
Add broth, tomato sauce, Italian seasoning, salt and pepper.
Cover and cook on low for 6-8 hours.
Serve over egg noodles.

Have you tried Beef Burgundy before?  Do you use eMeals to help you plan your meals?

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