Slow Cooker Beef Burgundy with Mushrooms and Mashed Potatoes

This Slow Cooker Beef Burgundy with Mushrooms and Mashed Potatoes is the kind of cozy, comforting dinner that feels incredibly fancy without requiring hours of hands-on cooking. Tender beef and mushrooms simmer in a rich red wine and beef broth sauce with onions and garlic, then everything gets spooned over the creamiest parsnip mashed potatoes. It’s a wonderful family dinner, perfect for having company over, and one of those meals I love making a big batch of because the leftovers are just as delicious.

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Why You’ll Love This Recipe

• A slow cooker version of classic French-inspired beef Burgundy (beef bourguignon).
• Tender beef in a flavorful red wine, mushroom, and beef broth sauce.
• Great for family dinners or serving company.
• Most of the cooking happens in the slow cooker.
• The parsnip mashed potatoes add a subtle earthy flavor that complements the beef beautifully.
• Makes delicious leftovers.
• Both the beef and potatoes can be prepared ahead and frozen.
• It looks and tastes like you spent far more time making it than you actually did.

What’s the Best Cut of Beef for Slow Cooker Beef Burgundy?

I use beef chuck cut into approximately 1-inch cubes. Chuck is a great choice for slow cooking because the connective tissue gradually softens, creating tender pieces of beef. The key is cooking the beef until it’s fork-tender rather than relying entirely on the clock. Slow cookers vary, and some cuts of chuck need additional time to become perfectly tender.

For this recipe, I prefer cooking the beef on low because the slower cooking process allows all those wonderful flavors to develop.

Do You Need to Brown the Beef Before Slow Cooking?

Technically, you can skip browning beef in some slow cooker recipes, but I really recommend taking the extra few minutes for this one. Coating the beef lightly in seasoned flour and browning it in a skillet creates a flavorful crust. After browning the meat, you’ll use red wine to deglaze the pan, lifting all those delicious browned bits into the sauce. It’s a small additional step that makes the finished dish taste like something you’d order at a restaurant.

Tips for Success

• Use beef chuck. It’s well suited to slow cooking and becomes tender as it cooks.
• Don’t overcrowd the skillet when browning. Give the beef enough room to develop a nice crust rather than steaming.
• Use a dry red wine you enjoy drinking. Pinot Noir is a natural choice, but Merlot or Cabernet Sauvignon will also work.
• Don’t skip deglazing. Scrape the bottom of the skillet when adding the wine. Those browned bits add wonderful flavor.
• Cut the beef into similar-sized pieces. This helps everything cook evenly.
• Check for tenderness. The beef should be easy to pierce and pull apart with a fork. If it’s still tough, it likely needs more cooking time.
• Make the mashed potatoes closer to serving. Although they reheat well, I especially love them freshly mashed and creamy.

Variations and Substitutions

• Use cremini or baby Bella mushrooms instead of white button mushrooms.
• Add carrots to the slow cooker for another vegetable.
• Use your favorite dry red wine.
• Add fresh thyme or a bay leaf for additional flavor.
• Use regular mashed potatoes if you don’t have parsnips.
• Serve over creamy polenta or egg noodles instead of mashed potatoes.
• Add a little additional beef broth if you prefer more sauce.

Frequently Asked Questions

• What is beef Burgundy? Beef Burgundy, also called beef bourguignon, is a French beef dish traditionally prepared by braising beef in red wine with aromatics and vegetables. This is my simplified slow cooker version with plenty of mushrooms.
• What type of wine should I use? Use a dry red wine, such as Pinot Noir, Merlot, or Cabernet Sauvignon. Choose something you enjoy drinking rather than a specialty cooking wine.
• Can I make this without wine? You can substitute additional beef broth, although the finished dish will have a different flavor. A little splash of red wine vinegar can add acidity, but it won’t replicate the depth of red wine.
• Can I cook this on high instead of low? Yes. The original recipe calls for approximately 2 hours on high or 4 hours on low, but actual cooking time depends on the size and cut of your beef and your slow cooker. Continue cooking until the beef is fork-tender.
• Why is my beef still tough? Beef chuck often needs additional time for its connective tissue to soften. If it’s still firm or chewy, cover the slow cooker and continue cooking, checking periodically.
• Can I double this recipe? Absolutely, provided your slow cooker has enough capacity. I love making a larger batch and freezing portions for another meal.
• Can I freeze beef Burgundy? Yes! Store the cooked beef and mushroom mixture separately from the mashed potatoes for easier thawing and reheating.

I love how this Slow Cooker Beef Burgundy feels like such an elegant dinner while still being incredibly approachable. The beef becomes tender, the mushrooms soak up all that delicious red wine sauce, and everything served over creamy parsnip mashed potatoes is just perfection. Make it for Sunday dinner, invite some friends over, or double the batch and enjoy having an amazing meal waiting in your freezer.

Slow Cooker Mushroom and Beef Burgundy

This easy Slow Cooker Beef Burgundy features tender beef and mushrooms in a rich red wine sauce, served over creamy parsnip mashed potatoes.

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Print Rate

Prep Time: 30 minutes minutes

Cook Time: 4 minutes minutes

Inactive Time: 6 hours hours 36 minutes minutes

Total Time: 7 hours hours 10 minutes minutes

Ingredients

• For the Mushroom & Beef Burgundy
• 1 lb beef chuck cubed into 1 inch pieces
• 2 Tbs flour
• 2 tsp salt
• 1 tsp pepper
• 1 Tbs butter
• 1 medium yellow onion finely chopped
• 2 garlic cloves finely chopped
• 2 packages 8oz. each sliced mushrooms
• 1 tsp vegetable oil
• 1 ½ cups red wine
• 1 ½ cups beef broth
• For the Parsnip & Potato Mash
• 5 medium potatoes
• 2 parsnips
• 1 Tbs butter
• 3/4 cup milk
• 1 tsp salt
• ¼ tsp garlic salt

Instructions

Make the Slow Cooker Beef Burgundy

• Combine the flour, 1 teaspoon kosher salt, and black pepper on a plate or in a shallow bowl. Add the beef cubes and toss until lightly coated.
• Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the chopped onion and sauté for approximately 5 minutes, until it begins to turn translucent.
• Add the garlic, sliced mushrooms, and remaining teaspoon of kosher salt. Cook for another 3 minutes, stirring occasionally.
• Transfer the mushroom and onion mixture to the slow cooker.
• Add the vegetable oil to the same skillet. Add the flour-coated beef cubes and cook for approximately 5 minutes, turning occasionally, until the outside develops a browned crust. Work in batches if necessary to avoid overcrowding.
• Transfer the browned beef to the slow cooker with the mushrooms and onions.
• Pour the red wine into the hot skillet. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Simmer for approximately 5 minutes, allowing the wine to reduce slightly.
• Pour the reduced wine into the slow cooker and add the beef broth. Stir gently to combine.
• Cover and cook on high for approximately 2 hours or low for approximately 4 hours, continuing to cook as needed until the beef is fork-tender. I prefer cooking this on low when I have the time.

Make the Parsnip Mashed Potatoes

• Approximately 40 minutes before serving, peel and chop the potatoes and parsnips into similar-sized pieces.
• Add them to a large pot of water and bring to a boil. Cook for approximately 25–30 minutes, or until both the potatoes and parsnips are easily pierced with a fork.
• Drain thoroughly and return the potatoes and parsnips to the warm pot.
• Add the butter, milk, kosher salt, and garlic salt. Mash until smooth and creamy, adjusting the seasoning to taste.
• Divide the mashed potatoes among serving plates or shallow bowls.
• Spoon the tender beef, mushrooms, and red wine sauce generously over the mashed potatoes. Serve warm and enjoy!