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Slow Cooker Mushroom and Beef Burgundy {with mashed potatoes}

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Prep Time: 30 minutes
Cook Time: 4 minutes
Inactive Time: 6 hours 36 minutes
Total Time: 7 hours 10 minutes
Servings: 4 -6


  • 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


  • Place flour, salt and pepper on a plate. Roll beef cubes in the flour.
  • Heat butter in a frying pan over high heat and add the chopped onion. Cook until the onions start to become translucent (about 5 minutes) then add the garlic cloves and mushroom slices and 1 tsp salt and cook for 3 minutes, stirring occasionally and then transfer the contents into a slow cooker/crock pot.
  • Now in the same pan add the oil and add the beef cubes in. Cook the meat for 5 minutes until it starts to brown (the best way to do this is to just let it sit without stirring but once to allow for the meat to form a brown crust). Then add the meat to a crock pot. Pour the wine in the pan and deglaze until it reduces in size (about 5 minutes) then and pour in the crock pot and add beef broth and cook on high for 2 hours (or low for 4 hours) until the meat falls apart when a fork is poked into it. I like it best when it has time to really cook low and slow, so I go with the 4 hours on low
  • To make the parsnip potato mash, peel potato and parsnips and boil for 30 minutes, then strain them, and return to the pot. Add in the butter, milk, salt and garlic salt, mash until creamy.