Beef Burgundy

Joyce Kaut Rochester, NY

Prep. Time: 30 Minutes
Cooking Time: 6¼–8¼ Hours


  • 2 slices lean turkey bacon, cut in squares
  • 2 lbs. lean sirloin tip or round steak, cubed
  • ¼ cup flour
  • 1 tsp. salt
  • ½ tsp. seasoned salt
  • ¼ tsp. dried marjoram
  • ½ tsp. dried thyme
  • ¼ tsp. black pepper
  • 1 garlic clove, minced
  • 1 low-sodium beef bouillon cube, crushed
  • 1 cup burgundy wine
  • ¼ lb. fresh mushrooms, sliced
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water

Ideal Slow Cooker Size: 4-Quart


  1. Cook bacon in nonstick skillet until browned. Remove bacon, reserving drippings.
  2. Coat beef with flour and brown on all sides in bacon drippings.
  3. Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in slow cooker.
  4. Cover. Cook on Low 6–8 hours.
  5. Add mushrooms.
  6. Dissolve cornstarch in water. Add to slow cooker.
  7. Cover. Cook on High 15 minutes.
  8. Serve over noodles.

Per Serving: 180 calories (45 calories from fat), 5g total fat (1.5g saturated, 0g trans), 55mg cholesterol, 630mg sodium, 7g total carbohydrate (0g fiber, 1g sugar), 18g protein, 0%DV vitamin A, 0%DV vitamin C, 2%DV calcium, 15%DV iron.


If your diet allows, you may want to increase the salt to tsp. or the seasoned salt to 1 tsp.