Easy Crockpot Beef Burgundy


  • 1/4 cup flour
  • 2 tablespoons cornstarch, divided
  • 1 teaspoon steak seasoning
  • 2 pounds cubed beef for stew
  • 4-5 tablespoons olive oil
  • 1 medium onion
  • 1 cup Burgundy {or red} wine
  • 2 tablespoons minced garlic {or mince two garlic cloves}
  • 4 ounces sliced baby Portabello mushrooms
  • 1 tsp salt
  • 3 bay leaves
  • 1 cup beef broth
  • 1/4 cup warm water
  • 1 – 2 tablespoons chopped parsley {optional}


  1. Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
  2. Add stew meat to the bag and seal; Shake to coat and set aside.
  3. Add the olive oil to a large skillet over medium high heat.
  4. Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
  5. While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
  6. Add the onion and the wine to the pan and cook for 2 minutes.
  7. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
  8. While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
  9. Pour the cornstarch mixture into meat and stir for 1-2 minutes.
  10. Remove from heat and pour the stew into the crock pot.
  11. ***At this point, the stew could be refrigerated overnight to slow cook the next day. IFrefrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
  12. Cook on LOW for 8 hours or on HIGH for 4 hours.
  13. Discard bay leaves before serving and add salt & pepper to taste.
  14. Garnish with chopped parsley if desired.

Preparation time: 10 – 15 minutes

Cooking time: 4-8 hours, depending on temperature

Number of servings (yield):  6