Slow-Cooker Beef Burgundy with Root Vegetables & Wine

There’s a moment, about six hours into the slow braise, when the scent of red wine, thyme, and caramelized onions drifts through the house like a culinary lullaby. It’s the smell that makes guests ask, “What is that?” and prompts your neighbor to knock politely at the screen door. For me, it’s the smell of Sunday supper at my grandmother’s farm table in Burgundy—only I’ve traded her heavy le Creuset for the gentle convenience of a slow cooker and swapped the strict 3-hour stovetop vigil for a “set-it-and-forget-it” approach that plays nicely with basketball-practice pick-ups and last-minute homework checks.

I first published this recipe on the blog in 2017, after a snowed-in February weekend when the only thing left in the pantry was a chuck roast, half a bottle of Côtes du Rhône, and the dregs of winter root vegetables. The resulting stew was so outrageously tender that my wine-snob brother (who swears he “doesn’t do slow cookers”) asked for seconds and then thirds. Six years later it’s still the most-requested dish at family gatherings, the star of every new-neighbor meal train, and the recipe my readers email me about most often when they want to impress the in-laws without breaking a sweat.

What makes this version special? We’re layering flavor the way the French do—searing the beef until it crackles, deglazing with brandy, and then letting wine, homemade beef stock, and a whisper of tomato paste reduce into a silky, mahogany gravy. A bouquet of thyme, bay, and parsley stems perfumes everything while carrots, parsnips, and pearl onions turn buttery-soft. The slow cooker does the heavy lifting, but we finish with a pat of butter and a splash of wine for that restaurant-level gloss. Serve it over egg noodles, mashed potatoes, or a hunk of crusty baguette and you have a dinner worthy of a special occasion—yet easy enough for a random Tuesday when you just want the house to smell like love.

Ingredients You’ll Need

Great beef burgundy starts at the butcher counter. Ask for well-marbled chuck roast (sometimes labeled “chuck blade” or “7-bone”). You want thick white striations of collagen that will melt into unctuous gelatin. If you can find chuck flap or Sierra steak, even better—those cuts boast deep beefy flavor and hold their shape after hours of simmering. Trim only the largest silver-skin; leave the fat cap for richness.

Wine choice matters more than you think. Avoid cooking wine from the grocery aisle—it’s spiked with salt and preservatives. Choose a bottle you’d happily drink; I keep a $12–$16 Pinot Noir or Cru Beaujolais on hand. If you prefer non-alcoholic, substitute an equal amount of pomegranate juice diluted with ¼ cup extra beef stock and 1 Tbsp red-wine vinegar for brightness.

For the vegetables, look for small, firm parsnips (large ones have woody cores) and rainbow carrots if you can find them—they lend natural sweetness and jewel-toned color. Pearl onions are traditional, but frozen cipollini or even shallot quarters work. Buy them pre-peeled; life is too short to blanch and slip skins off two dozen tiny onions.

Finally, homemade beef stock is liquid gold here. If you don’t have time to make your own, choose a low-sodium, gelatin-rich brand such as Kettle & Fire or Bonafide Provisions. The collagen helps thicken the sauce and adds that lip-smacking silkiness you remember from French bistros.

• 3½ lb chuck roast, cut into 2-inch cubes well-marbled
• 6 slices thick-cut bacon, chopped adds smoky depth
• 2 Tbsp brandy or cognac for deglazing
• 3 cups dry red wine Pinot Noir preferred
• 2 cups low-sodium beef stock homemade if possible
• 3 Tbsp tomato paste umami booster
• 4 sprigs fresh thyme or 1 tsp dried
• 2 bay leaves Turkish, not California
• 1 lb rainbow carrots, peeled & cut 2-inch pieces
• 1 lb parsnips, peeled & cut 2-inch pieces
• 12 oz frozen pearl onions thawed & patted dry
• 8 oz cremini mushrooms, halved wiped clean
• 2 Tbsp unsalted butter, softened for beurre manié
• 2 Tbsp all-purpose flour same as above
• Sea salt & freshly cracked pepper to taste
• Fresh parsley for garnish

How to Make Slow-Cooker Beef Burgundy with Root Vegetables & Wine

Expert Tips

Variations to Try

• Smoky Mushroom: Swap bacon for 2 tsp smoked paprika and 2 Tbsp olive oil. Add 1 cup dried porcini soaked in warm wine for an earthy punch.
• Low-carb/Keto: Replace carrots and parsnips with daikon radish and turnips. Serve over cauliflower mash.
• Instant-Pot Shortcut: Use sauté function for Steps 1–2, then pressure-cook on HIGH 35 min with natural release 15 min before adding vegetables and pressure-cooking 5 min more.
• Herb Swap: Use rosemary and sage in winter; tarragon and chervil in spring for a lighter, anise-kissed profile.

Storage Tips

Cool leftovers to room temperature within 2 hours. Transfer to airtight containers and refrigerate up to 4 days or freeze up to 3 months. For best texture, freeze stew without the beurre manié; add the butter-flour paste when reheating. Thaw overnight in the refrigerator, then warm gently on the stove over medium-low heat, stirring occasionally. If sauce separates, whisk in a splash of stock and a squeeze of lemon to bring it back together.

Make-ahead: The entire stew can be cooked, cooled, and stored in the slow-cooker insert (if removable) or a large container. Rewarm on LOW 2–3 hours, adding a bit more stock if needed. Flavor actually improves after 24 hours, making this an ideal entertaining centerpiece.

Frequently Asked Questions

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delicious slow cooker beef burgundy with root vegetables and wine for dinner

(4.9 from 127 reviews)

Prep

25 min

Cook

6 hr

Servings

8

Ingredients

• 3½ lb chuck roast, cut into 2-inch cubes
• 6 slices thick-cut bacon, chopped
• 2 Tbsp brandy or cognac
• 3 cups dry red wine (Pinot Noir)
• 2 cups low-sodium beef stock
• 3 Tbsp tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 lb rainbow carrots, 2-inch pieces
• 1 lb parsnips, 2-inch pieces
• 12 oz frozen pearl onions, thawed
• 8 oz cremini mushrooms, halved
• 2 Tbsp unsalted butter, softened
• 2 Tbsp all-purpose flour
• Sea salt & freshly cracked pepper
• Fresh parsley, for garnish

Instructions

1. Crisp bacon: In a skillet over medium heat, cook chopped bacon until fat renders. Transfer bacon to slow cooker; reserve drippings.
2. Sear beef: Pat beef dry, season with salt & pepper. Sear in bacon fat until browned on two sides. Transfer to slow cooker. Deglaze pan with brandy between batches; pour juices over meat.
3. Build liquid: Whisk tomato paste into drippings; cook 1 min. Add wine and stock; bring to simmer. Pour over beef; add thyme & bay.
4. Slow cook: Cover and cook on LOW 3 hours.
5. Add vegetables: Stir in carrots, parsnips, and pearl onions; scatter mushrooms on top. Cook another 3 hours on LOW.
6. Thicken: Mash butter and flour into a paste; whisk with ½ cup hot liquid, then stir back into cooker. Cover and cook on HIGH 15 min. Season, garnish, and serve.

Recipe Notes

For deeper flavor, make 1 day ahead; rewarm gently. If sauce is thin, simmer on stovetop 10 min to reduce.

Nutrition (per serving)

512

Calories

42g

Protein

18g

Carbs

24g

Fat