Taste of Home provides a popular slow cooker recipe for beef burgundy. Its recipe uses traditional ingredients including beef, burgundy wine, onions and mushrooms, and cooks in a slow cooker in seven to nine hours.
Dice 6 strips of bacon and cook over medium heat until crisp. Remove the bacon and set aside on paper towels, keeping the drippings in the skillet. Cut a 3-pound boneless beef chuck roast into 1 1/2-inch cubes and brown in the bacon drippings. Drain the fat from the skillet and discard.
Slice 1 small onion and 1 medium carrot and add to the slow cooker with the beef and bacon. Add a 10 1/2-ounce can of beef broth, 2 tablespoons of butter and 1 tablespoon of tomato paste. Mince 2 cloves of garlic and add to the slow cooker, followed by 3/4 teaspoon of dried thyme, 1/2 teaspoon of salt, 1/2 teaspoon pepper and 1 bay leaf. Cook this mixture on low for seven to eight hours, or until the beef is tender.
After the beef cooks, add 1/2 pound fresh sliced mushrooms and 1/2 cup burgundy wine to the slow cooker. For a non-alcoholic substitute, use 1/2 cup beef broth in place of the wine. Combine 5 tablespoons all-purpose flour and 2/3 cup cold water in a separate bowl, then gradually stir the flour mixture into the slow cooker.
Cover the slow cooker and cook the beef burgundy for an additional 30 to 45 minutes. Remove and discard the bay leaf before serving.