Crockpot Burgundy Beef Tips for a Tender Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For the best results, avoid using frozen beef tips, as they can release too much water and dilute the flavor of the sauce.

If you only have frozen meat, ensure it is completely thawed in the refrigerator before adding it to the slow cooker to maintain food safety and ensure the meat reaches the appropriate temperature within the suggested cooking time.

If you prefer a thicker sauce, you can whisk a small amount of cornstarch with cold water and stir it into the liquid during the final 30 minutes of cooking.

This will help create a more luscious, gravy-like consistency that clings better to the egg noodles. Always ensure the cornstarch slurry is fully incorporated to avoid any lumps in the final sauce.

Variations

• Mushroom Burgundy Beef: Add two cups of sliced cremini mushrooms during the final two hours of cooking. The mushrooms will absorb the wine-based sauce and add a delightful earthy depth to the dish.
• Herb-Infused Beef Tips: Add a sprig of fresh rosemary or thyme when you add the liquid. The herbs infuse the sauce with a fragrant aroma that highlights the richness of the Burgundy wine.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat until the beef reaches an internal temperature of 165°F (74°C). Add broth if needed.

Transfer any leftovers into an airtight container within 2 hours of cooking. Store the beef, carrots, and sauce together in the refrigerator for up to 3 days. When ready to serve again, reheat the mixture gently on the stovetop over low heat, adding a splash of beef broth if the sauce has become too thick during storage in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and then store it.

Reheat it on the stove when you are ready to serve. This makes it a perfect option for busy weeknights or for preparing meals in advance for the coming days.

Serving ideas

Serve the beef tips piping hot over a bed of freshly boiled egg noodles. The wide surface area of the noodles is perfect for capturing the rich Burgundy wine sauce. You can garnish the plate with a sprinkle of fresh parsley if desired, though the dish is flavorful enough to be served on its own as a complete and comforting meal.

Pair this dish with a side of steamed green beans or a simple crisp green salad to add a fresh, crunchy contrast to the tender, savory beef and noodles.

The acidity of a light vinaigrette on the salad will complement the rich, deep flavors of the Burgundy sauce, creating a well-rounded dining experience that balances the heartiness of the slow-cooked beef tips.

Frequently asked questions

Recipe card

Crockpot Burgundy Beef Tips for a Tender Weeknight Dinner

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef tips, cut into bite-sized pieces
• 2 cups baby carrots
• 1 packet au jus mix
• 1 cup Burgundy wine
• 1 cup beef broth
• 12 oz egg noodles, cooked for serving

Instructions

1. Place the raw beef tips in the bottom of the slow cooker, ensuring they are spread out in an even layer to promote consistent cooking throughout the process.
2. Scatter the baby carrots evenly over the top of the beef tips. These will soften and absorb the savory juices as the dish cooks slowly over several hours.
3. Sprinkle the au jus mix over the carrots and beef. Pour the Burgundy wine and the beef broth over the mixture, ensuring the seasoning packet is well incorporated into the liquid.
4. Cover the slow cooker and cook on low for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving over cooked egg noodles.

Contains: gluten, sulfites, eggs

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

22 g

Fat

18 g

Fiber

2.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.