French Burgundy Beef and Wine Reduction Dip

Name: French Burgundy Beef and Wine Reduction Dip
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: French
Ingredients: 2½ lbs (1134 g) beef chuck, cut into ¾-inch cubes, patted dry with paper towels; 2 tbsp (30 ml) extra-virgin olive oil; 1½ tsp (9 g) kosher salt; ¾ tsp (3.8 ml) fresh black pepper; 2 cups (480 ml) burgundy wine (or good-quality Pinot Noir); 1 cup (240 ml) low-sodium beef broth; 2 tbsp (30 g) tomato paste; 12 oz (340 g) pearl onions, peeled, peeled, halved if larger than ½ inch; 10 oz (284 g) cremini or button mushrooms, halved if large, left whole if small; 4 sprigs fresh thyme sprigs; 1 whole bay leaf; 2 tbsp (16 g) cornstarch; 3 tbsp (45 ml) cold water; 1 tbsp (15 g) Dijon mustard; 1 tbsp (14 g) unsalted butter

From the MyKitchenBank Kitchen

A luxurious slow-cooker dip inspired by beef bourguignon, with tender braised beef chuck, pearl onions, mushrooms, and fresh thyme in a rich burgundy wine reduction. Serve warm with crusty bread, crackers, or crudités for an elegant appetizer that feels restaurant-quality but requires minimal active time.

Prep: 25 min
Cook: 15 min
Wait: 4 hr
Total: 4 hr 40 min
Makes: About 4 cups dip (8 appetizer servings)

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Ingredients

8 servings

2½ lbs (1134 g) beef chuck, cut into ¾-inch cubes, patted dry with paper towels
2 tbsp (30 ml) extra-virgin olive oil
1½ tsp (9 g) kosher salt
¾ tsp (3.8 ml) fresh black pepper
2 cups (480 ml) burgundy wine (or good-quality Pinot Noir)
1 cup (240 ml) low-sodium beef broth
2 tbsp (30 g) tomato paste
12 oz (340 g) pearl onions, peeled, peeled, halved if larger than ½ inch
10 oz (284 g) cremini or button mushrooms, halved if large, left whole if small
4 sprigs fresh thyme sprigs
1 whole bay leaf
2 tbsp (16 g) cornstarch
3 tbsp (45 ml) cold water
1 tbsp (15 g) Dijon mustard
1 tbsp (14 g) unsalted butter

Equipment (7)

Large skillet (12-inch)
Slow cooker (4–5 quart)
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Paper towels
Serving spoon and shallow bowl or crock for serving

Steps

Before you start

Pat beef dry so it browns properly; moisture prevents browning
Use a good-quality burgundy wine (not cooking wine)—you will taste it
Have slow cooker on hand and ready
Prep all vegetables before starting to brown the beef

1
Brown the beefOven 375°F / 190°C
- Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C).
- Season beef cubes with kosher salt and black pepper.
- Working in two batches to avoid crowding, brown the beef for 3–4 minutes per side until deeply caramelized on all surfaces.
- Do not stir often; let each side sit to develop color.
- Transfer browned beef to the slow cooker.
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Ready when: All sides are deeply caramelized, darkened but not blackened
Tip: Don't crowd the skillet; if beef steams instead of browns, reduce batch size or work in more batches.
2
Deglaze and combine liquid
- Pour burgundy wine into the hot skillet and scrape the bottom with a wooden spoon for 1–2 minutes to lift up all the caramelized bits.
- Stir in tomato paste until well combined.
- Pour this mixture into the slow cooker, then add beef broth.
- Stir gently to combine.
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Ready when: Wine is incorporated and liquid is combined
Tip: Deglazing concentrates flavor; don't skip this step or miss any stuck-on brown bits.
3
Add aromatics and herbs
- Add peeled pearl onions, halved mushrooms, fresh thyme sprigs, and bay leaf to the slow cooker.
- Stir to combine all ingredients evenly.
- Set the slow cooker to low and cover with the lid.
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Ready when: All ingredients are evenly distributed in the slow cooker
Tip: Do not add salt yet; the liquid will concentrate as it reduces.
4
Braise on low
- Cook on low for 4 hours, stirring gently every hour if possible.
- The beef should become very tender and the liquid should smell fragrant.
- Do not overcook or beef will become stringy.
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Ready when: Beef is very tender and breaks apart easily with a fork; liquid is reduced and silky
Tip: If your slow cooker runs hot, check at 3.5 hours; beef can overcook and become dry if left too long.
5
Remove herbs and thicken
- Discard thyme sprigs and bay leaf.
- In a small bowl, whisk cornstarch with cold water until smooth.
- Increase slow cooker to high.
- Slowly whisk the cornstarch slurry into the hot liquid, stirring constantly to avoid lumps.
- Cook for 2–3 minutes, stirring often, until the sauce thickens and becomes glossy.
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Ready when: Sauce coats the back of a spoon and no white cornstarch streaks remain
Tip: Whisk constantly to avoid lumpy sauce; if lumps form, strain through a fine-mesh sieve.
6
Finish with mustard and butter
- Stir in Dijon mustard and butter until fully incorporated and the butter melts.
- Taste the dip and adjust seasoning with kosher salt and black pepper as needed.
- The dip should taste rich, savory, and lightly tangy.
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Ready when: Mustard and butter are fully incorporated; sauce is smooth and silky
Tip: The mustard adds subtle depth without making the dip taste like mustard; do not omit it.
7
Transfer and serve
- Transfer the dip to a shallow serving bowl or crock.
- If serving immediately, keep warm on the slow cooker's warm setting or in a small slow cooker.
- Serve with crusty bread, crackers, crudités, or toasted baguette slices.
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Ready when: Dip is transferred and ready to serve
Tip: A slow cooker on warm setting keeps the dip at ideal serving temperature without drying it out.

Good to know

Tips

This dip is best served warm. If making ahead, reheat gently to preserve the creamy texture of the reduction.
The wine flavor mellows during the long braise; it won't taste boozy, only deep and sophisticated.
Beef chuck is ideal for slow cooking—its high collagen content breaks down into gelatin, making the sauce naturally rich and silky.
For a thinner dip suitable for crudités, skip the cornstarch or use only 1 tbsp (8 g). For a thicker, spoonable texture, keep the full amount.

Make ahead

The dip can be made up to 2 days ahead, cooled, and refrigerated in an airtight container. Reheat gently in a saucepan over medium-low heat or in a slow cooker on low, stirring occasionally, until warm throughout (about 30–45 minutes depending on quantity).

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months (thaw overnight in the fridge before reheating). Reheat in a saucepan over medium-low heat, stirring often, or in a slow cooker on low for 45 minutes to 1 hour until warmed through and creamy.

Substitutions

burgundy wine (or good-quality Pinot Noir) → Good-quality Pinot Noir or dry red wine (Côtes du Rhône). Avoid "cooking wine" brands; use wine you would drink. Burgundy has earthy, subtle notes that define this dip.
pearl onions, peeled → Cipollini onions or small shallots, peeled and halved. Both provide similar sweetness and texture; cipollini are slightly sweeter.
cremini or button mushrooms → Baby bellas, cremini, or a mix of button and cremini. Stay within the same 10 oz (284 g) weight. Avoid oyster mushrooms, which break apart.
Dijon mustard → Whole-grain mustard or smooth brown mustard. Dijon is classic; whole-grain adds texture. Reduce to 2 tsp (10 g) if using a sharper mustard.