This slow cooker 4-ingredient beef burgundy is the kind of dish my mother made on gray Sunday afternoons, when the house smelled of red wine and onions by noon and nobody asked what was for dinner because they already knew. It is the shortcut version of the French classic boeuf bourguignon, made with only four ingredients and a slow cooker that does all the work while you get on with your day.
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The secret is choosing the right cut: beef chuck, not stew meat from a mystery package, because chuck has enough marbling to turn silky after six hours on low. A packet of dry onion soup mix and a can of cream of mushroom soup build the deep, savory base, and a cup of dry red wine does the heavy lifting that stock and herbs would normally do.
You will end up with a glossy, fork-tender stew that tastes like it simmered all day, because it did, just not with you standing over it. Serve it over buttered egg noodles, mashed potatoes, or crusty bread to soak up every drop of that wine-dark gravy.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.35 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
Chuck is the best choice because its marbling melts into the sauce; if your store only has stew meat, ask the butcher to cut a chuck roast instead, since pre-cut stew meat is often drier round steak.
1 packet (about 1 oz / 28 g) dry onion soup mix
This is the seasoning backbone of the dish; if you are watching sodium, use a low-sodium onion soup mix or half a packet plus 1 teaspoon of beef bouillon powder.
1 can (10.5 oz / 297 g) condensed cream of mushroom soup
Do not dilute it, the condensed soup thickens the gravy as it cooks; a can of cream of celery or golden mushroom soup works as a swap if you want a lighter flavor.
1 cup (240 ml) dry red wine, such as Pinot Noir or a dry Merlot
Use a wine you would actually drink, since the alcohol cooks down and the flavor concentrates; for an alcohol-free version, substitute 1 cup of beef broth plus 1 tablespoon red wine vinegar.
8 oz (225 g) cremini mushrooms, quartered
Cremini adds an earthy depth that white button mushrooms lack; wipe them clean with a damp paper towel instead of rinsing so they do not water down the sauce.
1 medium yellow onion, sliced into half-moons (about 1 1/2 cups)
Yellow onion melts into the gravy; a red onion will turn the sauce an unappealing pink, so stick with yellow or white.
2 tablespoons cornstarch whisked with 3 tablespoons cold water
This slurry tightens the sauce at the end; arrowroot powder or a tablespoon of all-purpose flour whisked into cold water are fine substitutes.
2 tablespoons chopped fresh parsley, for serving
A bright finishing touch that cuts the richness; fresh thyme leaves or a pinch of orange zest work if you have no parsley.
12 oz (340 g) dried egg noodles, cooked, for serving
Wide egg noodles are traditional; serve over mashed potatoes, polenta, or crusty bread if you prefer.
Tips & Tricks
Do not skip patting the beef dry
Excess moisture steams the meat instead of letting it sear, so blot the chunks well with paper towels before they go in, even though this recipe skips stovetop browning.
Layer the mushrooms on top
Mushrooms release a lot of water, so keep them above the beef rather than buried at the bottom, where they can turn soggy during the long cook.
Resist opening the lid
Every peek lets out trapped heat and adds 20 to 30 minutes to the cook time, so trust the slow cooker and check only near the end.
Pro Tips
Step-by-Step Instructions
1. Prep the slow cooker
Lightly grease the insert of a 6-quart slow cooker with nonstick spray. Spread the sliced onion in an even layer across the bottom to form a bed that keeps the beef off the hot surface.
2. Season the beef
Pat the beef chunks dry with paper towels and season lightly with black pepper. Toss the beef with the dry onion soup mix in a large bowl until every piece is coated, which is what builds the flavor without browning.
3. Layer everything in
Spoon the coated beef over the onions, then scatter the quartered cremini mushrooms on top. Pour the dry red wine around the edges of the insert, then dollop the condensed cream of mushroom soup over the top without stirring.
4. Cook low and slow
Cover and cook on Low for 6 to 7 hours or on High for 3 1/2 to 4 hours, until the beef shreds easily with a fork and reaches an internal temperature of at least 200°F (93°C), the point where collagen melts into gelatin.
5. Thicken the sauce
In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the slurry into the hot stew, cover, and cook on High for 15 to 20 minutes, until the gravy bubbles at the edges and thickens enough to coat a spoon.
6. Taste and adjust
Taste the gravy and add salt or black pepper as needed, keeping in mind the soup mix is salty. If the sauce tastes flat, a splash of red wine vinegar brightens it right up.
7. Serve over noodles
Spoon the beef burgundy over hot buttered egg noodles and scatter with chopped fresh parsley. Serve immediately while the sauce is glossy and steaming.
Delicious Variations
Mushroom Lover's Version
Add 8 ounces of sliced shiitake or oyster mushrooms along with the cremini for a deeper, more woodsy flavor.
Creamy Herb Beef Burgundy
Stir in 1/2 cup of sour cream and 1 teaspoon of dried thyme at the very end, off the heat, for a tangier, herb-forward sauce.
Beer-Braised Beef
Swap the red wine for a dark stout or brown ale for a maltier, slightly bitter gravy that pairs beautifully with mashed potatoes.
How to Store Slow Cooker 4-Ingredient Beef Burgundy
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor actually improves by day two.
Freezer
Freeze the cooled stew in portioned freezer bags or containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much.
Frequently Asked Questions
Q: Can I put raw beef directly into the slow cooker without browning it first?
Yes, you can skip browning entirely, which is what makes this four-ingredient version so easy. Patting the beef dry and coating it in onion soup mix helps it develop flavor without a sear.
Q: What is the best wine to use for slow cooker beef burgundy?
A dry red like Pinot Noir or Merlot is best because it adds depth without sweetness. Avoid cooking wines, which are heavily salted, and never use a sweet red like a blush or port.
Q: Can I cook this beef burgundy on High instead of Low?
Yes, cook it on High for 3 1/2 to 4 hours instead of Low for 6 to 7 hours. The beef should still shred easily with a fork and reach 200°F (93°C) internally.
Q: Why did my beef burgundy turn out dry and tough?
The most common cause is using lean stew meat instead of chuck and cooking it too briefly, since collagen needs 200°F (93°C) to break down. Use chuck and let it cook the full time until it falls apart.
Q: How do I thicken beef burgundy sauce without cornstarch?
Whisk 1 tablespoon of all-purpose flour or arrowroot powder into 3 tablespoons of cold water and stir it in during the last 15 minutes. You can also simply uncover the slow cooker and let the sauce reduce on High for 20 minutes.
Set out your slow cooker tonight, let four humble ingredients do the work, and come home to a beef burgundy that tastes like a Sunday afternoon at my mother's table. If you make it, leave a comment and tell me what you served it over.
Slow Cooker 4-Ingredient Beef Burgundy
This slow cooker 4-ingredient beef burgundy delivers tender, wine-braised chuck roast in a rich mushroom sauce with zero fuss or browning.
🧂 Ingredients
- 3 lb (1.35 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
- 1 packet (about 1 oz / 28 g) dry onion soup mix
- 1 can (10.5 oz / 297 g) condensed cream of mushroom soup
- 1 cup (240 ml) dry red wine, such as Pinot Noir or a dry Merlot
- 8 oz (225 g) cremini mushrooms, quartered
- 1 medium yellow onion, sliced into half-moons (about 1 1/2 cups)
- 2 tablespoons cornstarch whisked with 3 tablespoons cold water
- 2 tablespoons chopped fresh parsley, for serving
- 12 oz (340 g) dried egg noodles, cooked, for serving
📋 Instructions
- 1Prep the slow cooker — Lightly grease the insert of a 6-quart slow cooker with nonstick spray. Spread the sliced onion in an even layer across the bottom to form a bed that keeps the beef off the hot surface.
- 2Season the beef — Pat the beef chunks dry with paper towels and season lightly with black pepper. Toss the beef with the dry onion soup mix in a large bowl until every piece is coated, which is what builds the flavor without browning.
- 3Layer everything in — Spoon the coated beef over the onions, then scatter the quartered cremini mushrooms on top. Pour the dry red wine around the edges of the insert, then dollop the condensed cream of mushroom soup over the top without stirring.
- 4Cook low and slow — Cover and cook on Low for 6 to 7 hours or on High for 3 1/2 to 4 hours, until the beef shreds easily with a fork and reaches an internal temperature of at least 200°F (93°C), the point where collagen melts into gelatin.
- 5Thicken the sauce — In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the slurry into the hot stew, cover, and cook on High for 15 to 20 minutes, until the gravy bubbles at the edges and thickens enough to coat a spoon.
- 6Taste and adjust — Taste the gravy and add salt or black pepper as needed, keeping in mind the soup mix is salty. If the sauce tastes flat, a splash of red wine vinegar brightens it right up.
- 7Serve over noodles — Spoon the beef burgundy over hot buttered egg noodles and scatter with chopped fresh parsley. Serve immediately while the sauce is glossy and steaming.
