Burgundy Beef


With the new year, I am pulling out my easy and healthy recipes that make wonderful dinners on a cold winter night. This Burgundy Beef is a recipe I've been making for over a decade after discovering it and learning how much my oldest daughter loves it. It is naturally gluten free and so delicious. The tender beef is cooked all day in a flavorful gravy that will win your hearts. It can be served over pasta or rice - both are equally tasty. With a side salad, you've got a meal that is warm and filling and will please everyone in the family!

Burgundy Beef

Serves 5


2 lbs. beef stew meat

1 onion, sliced

1 cup beef broth or burgundy wine

1/2 cup ketchup

2 tablespoons quick-cooking tapioca

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon minced garlic

1/2 teaspoon ground mustard

1 tablespoon cornstarch

2 tablespoons cold water

Hot cooked pasta or rice


In a 5-qt. slow cooker, add the stew meat. Top with onions. In a glass measuring cup, combine the beef broth or wine, ketchup, tapioca, brown sugar, Worcestershire sauce, paprika, salt, garlic, and ground mustard. Pour over the meat and onions. Cover and cook on low for 7-8 hours or until meat is tender. Before serving, combine the cornstarch and water until smooth. Stir into the slow cooker and turn it to high. Cook for another 15 minutes or until gravy is thickened. Serve over pasta or rice.


Step-by-step tutorial:


Gather your ingredients. You will need 2 lbs. stew meat, an onion, beef broth or burgundy wine, ketchup, quick-cooking tapioca, brown sugar, Worcestershire sauce, paprika, salt, garlic, ground mustard, cornstarch, and either pasta or rice of choice.


In your slow cooker (I line mine with a slow cooker bag to keep cleanup super easy!) add the stew meat and onion slices.


In a glass measuring cup, combine 1 cup beef broth, 1/2 cup ketchup, 2 tablespoons quick-cooking tapioca, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon minced garlic, and 1/2 teaspoon ground mustard. Whisk to combine.


Pour the sauce over the meat and onions.


Cover with the lid and cook for 7-8 hours on low, or until the meat is very tender. This recipe makes stew meat, which normally can be chewy, so tender and soft it just melts in your mouth!


After 7 hours, check the meat for desired tenderness.


In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons cold water. Whisk to combine until smooth.


Pour the slurry into the slow cooker and stir to incorporate. Turn the slow cooker to high and cook an additional 15 minutes while you prepare your pasta or rice. This will let the gravy thicken.


It thickens up quite nicely to be a gravy consistency.


Ladle the meat and gravy over your choice of pasta or rice. We love both and just do what we are in the mood for that day. We serve it alongside a green salad and it makes the perfect dinner!


Recipe Source: Shanna's recipe box

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