Slow Cooker Easter Beef Burgundy 5-Ingredient

Slow Cooker Easter Beef Burgundy 5-Ingredient. Have you ever wanted dinner to cook itself? Well, this recipe is pretty close! You just toss five simple things into your slow cooker in the morning, put the lid on, and walk away. A few hours later, your whole house smells amazing and dinner is already done. The beef gets so soft it almost melts in your mouth, and the sauce is thick, rich, and full of flavor. It’s the kind of food that makes everyone hurry to the table.. Great for Easter, a holiday dinner, or even just a regular day when you want something really, really good.
Just five things go into this pot, and your slow cooker does all the hard work. By dinner time, you’ve got super tender beef swimming in a rich, yummy sauce that everyone will love. Perfect for Easter, holidays, or any night you want a really good meal without a lot of stress.

Servings: 6

Ingredients

• Beef stew meat → 3 pounds beef stew meat, cut into 1½-inch chunks
• Burgundy wine → 2 cups burgundy wine (or any dry red wine)
• Cream of mushroom soup → 1 pieces condensed cream of mushroom soup (10.5 oz can)
• Dry onion soup mix → 1 pieces dry onion soup mix (1 oz packet)
• Worcestershire sauce → 1 tablespoons Worcestershire sauce

Slow Cooker Easter Beef Burgundy: Directions

1. Add the beef: Put all the 3 pounds beef stew meat, cut into 1½-inch chunks into the bottom of your slow cooker. Spread the pieces out so they aren’t all piled on top of each other. That way every piece gets coated in all that good flavor.
2. Add the onion soup mix: Open up the 1 pieces dry onion soup mix (1 oz packet) and sprinkle it right over the beef. Try to get it spread out as evenly as you can so every bite gets some of that tasty seasoning.
3. Mix the soup sauce: Grab a bowl and stir together the 1 pieces condensed cream of mushroom soup (10.5 oz can) and the 1 tablespoons Worcestershire sauce. Mix it until it’s mostly smooth. It doesn’t have to look perfect — it will all come together on its own while it cooks.
4. Spoon it over the beef: Scoop your soup mixture out of the bowl and spread it over the top of the beef. Use the back of your spoon to push it around a little so most of the meat has some on top.
5. Pour in the wine: Slowly pour the 2 cups burgundy wine (or any dry red wine) all over everything in the slow cooker. You’ll see it start to pool around the meat and mix in with the soup. Don’t stir it! Just leave it in layers so the beef can slowly soak up all that flavor.
6. Cook low and slow: Put the lid on and cook on LOW for 7 to 420 minutes
   420:00
   , or cook it on HIGH for 4 to 5 hours. The beef is done when it’s so soft and tender that a fork can pull it apart without any effort.
7. Stir and taste: Give everything a gentle stir so the wine, soup, and meat juices all blend into one smooth, thick sauce. Take a little taste and add a pinch of salt or black pepper if you think it needs it.
8. Time to serve: Turn the slow cooker to WARM and leave it there until you are ready to eat. Spoon the beef and lots of that rich sauce over mashed potatoes, egg noodles, or whatever side you love most. Eat it while it’s hot and enjoy every bite!

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