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  • Whitney

Beef Burgundy (Crockpot Beef Tips)

Updated: Aug 30

I don’t often pull out my crockpot, but when I do, there is a really good chance I am making these beef tips. Cubed chuck roast stews with wine for tenderness and a mix of soups for savory flavor. Add in onion and/or mushrooms and you have it made.



  • 2 to 2 ½ lb chuck roast

  • 1 can beefy mushroom soup

  • 1 can cream of onion soup

  • ¼ cup red wine

  • 1 cup of chopped onion and/or sliced mushrooms (optional)


  1. Trim excess fat from roast. Cut meat into 1 inch pieces. Place in slow cooker.

  2. Stir in soups, mushroom or onions, and wine. Scrape down sides of slow cooker.

  3. Cover and cook on high for 4 to 4 ½ hours, or low for 8 to 9 hours or until meat is tender.


Recipe notes:

  • Use quality wine, not cooking wine. If you wouldn't drink it, don't cook with it.

  • These beef tips are also good served over noodles.

  • You may use 2 lbs of pre-cubed stew meat instead of cutting up a chuck roast to make it even easier.

All around, this is my personal favorite meal to make and to consume. The beef tips come out tender and tasty everytime. The gravy on top is the remaining soup that requires no extra attention before being drizzled on mashed potatoes. You will find that for very little time invested, you have a high end meal on your table.


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