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Slow Cooker Beef Burgundy
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Slow Cooker Beef Burgundy

This slow cooker beef burgundy recipe takes a few shortcuts. It's far less time consuming than the traditional version. And it's perfect for when you're in the mood for a tasty, elegant meal and don't have a lot of time.
Course: Crock Pot, Crockpot, Freezer Meals, Main, Main Course, Meals, Slow Cooker
Cuisine: Comfort Food, Crock Pot, Crockpot, Freezer Meals, Slow Cooker
Servings: 4

Ingredients

  • 1 pound sirloin tips
  • 2 tablespoons flour almond flour works well low carbers
  • 2 tablespoons butter melted
  • 1/2 teaspoon browning sauce
  • 1/2 cup Burgundy wine or Beef broth if you don't do liquor
  • 1 tablespoon minced garlic
  • 1/2 cup pearl onions or sliced onions
  • 1/2 cup skinned and diced carrots
  • 3/4 cup sliced mushrooms
  • 1 packet onion soup mix
  • Salt & Pepper to taste

Instructions

Slow Cooker Method:

  • Use about 1/2 the butter to grease the slow cooker insert.
  • Toss the beef tips in a zippable baggie with the remaining melted butter. Zip and shake.
  • Open the bag and sprinkle with the flour and onion soup mix. Shake until coated.
  • Toss the coated meat, garlic, onions, carrots and mushrooms in the slow cooker.
  • Mix the wine and browning sauce and pour over the top.
  • Cover and cook on low for 5 to 7 hours (possibly up to 9 depending on the size of beef tips and carrots).

Pressure Cooker Method (ie: Instant Pot)

  • Hit the "Saute" button on your pressure cooker. Proceed to the next step while it's heating up. It will need to get to "hot" before you use it.
  • Toss the beef tips in a zippable baggie. Sprinkle with 1 tablespoon of the melted butter, then sprinkle with the flour and soup mix. Zip and shake.
  • Place the remaining butter in the heated pressure cooker and lay the beef over the bottom in a single layer. Cook 3 to 5 minutes on each side. If there's an issue with sticking just add a little more butter or a bit of the wine/stock. Not much, just enough to keep it from sticking.
  • Remove the beef and set aside.
  • Add the wine and garlic to the pressure cooker. Scrape any butter brown bits off the sides and mix in well (flavor, flavor, flavor). Do NOT close the top. You have to reduce the wine and allow the liquor to evaporate. If you don't do this step then the steam that escapes can become flammable. No need to take that chance. Reduce for 5 to 8 minutes (or about to half the original amount).
  • Add the browning sauce and stir.
  • Toss the meat and vegetables back in the pressure cooker and add salt and pepper if desired.
  • Close the lid and press the "stew" button. Set for 40 minutes. Allow to sit for 8 to 12 minutes before venting.

Freezer Meal Prep:

  • NOTE: If you're making this for a freezer meal for your electric pressure cooker you will need to skip the wine. Use beef broth instead. The wine has to be reduced so the alcohol is removed before it can go in the pressure cooker. It's a fire hazard otherwise.
  • Prep the meat as directed above but leave it in the baggie.
  • Toss the veggies in the freezer bag.
  • Mix the liquid ingredients and pour over the top.
  • Lay flat, label and freeze for up to 3 months.
  • Defrost in the refrigerator overnight before cooking.
  • To cook cut the bottom out of the side of the bag and pour into crockpot so the meat is mostly on the bottom.
  • Cover and cook as directed above.

Notes

NOTE: If you're making this for a freezer meal for your electric pressure cooker you will need to skip the wine. Use beef broth instead. The wine has to be reduced so the alcohol is removed before it can go in the pressure cooker. It's a fire hazard otherwise.