Have you ever tried Beef Burgundy before? Also known as “Beef Bourguignon.” It’s a French recipe that uses beef stew braised in red wine, often red Burgundy, and usually includes carrots, onion, garlic, mushrooms, and bacon…

This was my first time experimenting with a Beef Burgundy recipe, and let me tell you, I only had two regrets when I made it:

1. That I didn’t try it sooner.
2. That I didn’t make more when I finally did make it. Next time I will definitely double the recipe.

I used Reese Red Cooking Wine in this recipe. I realize that using different brands could alter the Smart Points, so I wanted to make mention of that.

Perfect sides for beef burgundy.

This warm, hearty beef burgundy recipe goes great with these sides:

• warm egg noodles
• peas
• couscous
• steamed broccoli
• a simple salad
• fresh baked bread
• baked or mashed potatoes

We served ours with mashed potatoes. This did add 3 WW SP, but I reasoned it out that after enjoying the Chicken Noodle Alphabet Soup that was just 2 WW SP per serving, it was okay to splurge a little with this recipe. If you are trying to stick to the 6 WW SP, I would recommend serving peas or green beans on the side.

You could also add more onion, carrots, and mushrooms to bulk up this recipe.

You ready to try something delicious!?

Here is what you need:

1/2 tablespoon extra virgin olive oil
1 pound lean trimmed boneless chuck steak, cut into 1-inch cubes
1 tablespoon flour
1 cup red cooking wine
1 tablespoon tomato paste
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 small onion, cut into 1-inch pieces
1 large or 2 small carrots, cut into 1-inch pieces (about 4-6 ounces in total)
1 (10 ounce) package mushrooms, sliced

Here is what you do:

Heat oil over medium-high heat in a medium sauté pan. Add meat to the pan and cook 5-6 minutes, or until the outside is browned, mixing occasionally.

Toss flour in with beef and mix until all of the pieces are lightly coated.

In a slow cooker, whisk together red cooking wine, tomato paste, garlic, salt, thyme, and pepper.

Add beef, onion, carrots, and mushrooms to the slow cooker and mix together with the red wine sauce.

Cook on HIGH for 3-4 hours or on LOW for 6-7 hours.

Can be served alone or with egg noodles, mashed potatoes, peas, or green beans, etc.

Makes 4 servings.
One serving is approximately 3/4 cup.
One serving is 6 Green, 6 Blue, and 6 Purple points.

Print Recipe

4.34 from 9 votes

Beef Burgundy

6 Green, 6 Blue, and 6 Purple points per serving.

Makes: 4 servings

Calories: 268

Author: Alisha Hughes

Ingredients

• 1/2 tablespoon extra virgin olive oil
• 1 pound lean trimmed boneless chuck steak, cut into 1-inch cubes
• 1 tablespoon flour
• 1 cup red cooking wine
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground thyme
• 1/4 teaspoon pepper
• 1 small onion, cut into 1-inch pieces
• 1 large or 2 small carrots, cut into 1-inch pieces (about 4-6 ounces in total)
• 1 (10 ounce) package mushrooms, sliced

Instructions

• Heat oil over medium-high heat in a medium sauté pan. Add meat to the pan and cook 5-6 minutes, or until the outside is browned, mixing occasionally.
• Toss flour in with beef and mix until all of the pieces are lightly coated.
• In a slow cooker, whisk together cooking red wine, tomato paste, garlic, salt, thyme, and pepper.
• Add beef, onion, carrots, and mushrooms to the slow cooker and mix together with the red wine sauce.
• Cook on HIGH for 3-4 hours or on LOW for 6-7 hours.
• Can be served alone or with egg noodles, mashed potatoes, peas, or green beans, etc.