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