Slow Cooker Beef Burgundy Pasta Salad with Pearl Onions

Name: Slow Cooker Beef Burgundy Pasta Salad with Pearl Onions
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lb (1360 g) beef chuck roast, trimmed of excess fat, cut into 1½-inch cubes, patted completely dry; 12 oz (340 g) fresh pearl onions, peeled, peeled, left whole; 1 lb (454 g) cremini mushrooms, halved (or quartered if large); 2 cups (480 ml) dry red wine (Burgundy, Pinot Noir, or similar); 1 cup (240 ml) low-sodium beef broth; 2 tbsp (30 g) tomato paste; 4 cloves (20 g) garlic cloves, minced, minced; 4 sprigs (5 g) fresh thyme sprigs; 2 whole (1 g) bay leaf; 1½ tsp (9 g) kosher salt; ¾ tsp (1½ g) freshly ground black pepper; 1½ tbsp (22 ml) extra-virgin olive oil; 1 lb (454 g) pappardelle or wide egg noodles; 3 tbsp (45 ml) red wine vinegar; 1 whole (30 g) shallot, minced, minced; 1 tbsp (15 g) Dijon mustard; ⅓ cup (80 ml) extra-virgin olive oil; 2 tsp (2 g) fresh thyme leaves, stripped from stems, leaves only; ¼ cup (15 g) fresh flat-leaf parsley, chopped, chopped; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A sophisticated cold pasta salad combining tender slow-cooker beef burgundy with pearl onions, mushrooms, and fresh herbs. The beef and aromatics cook low and slow, then cool and marinate with pasta, red wine vinaigrette, and fresh thyme, creating layers of flavor. Perfect for dinner parties or make-ahead entertaining—it actually improves after a day in the fridge.

Prep: 25 min
Cook: 8 hr
Wait: 1 hr 30 min
Total: 9 hr 55 min
Makes: 6 servings (about 2 cups each)

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Ingredients

6 servings

For the slow cooker
3 lb (1360 g) beef chuck roast, trimmed of excess fat, cut into 1½-inch cubes, patted completely dry
12 oz (340 g) fresh pearl onions, peeled, peeled, left whole
1 lb (454 g) cremini mushrooms, halved (or quartered if large)
2 cups (480 ml) dry red wine (Burgundy, Pinot Noir, or similar)
1 cup (240 ml) low-sodium beef broth
2 tbsp (30 g) tomato paste
4 cloves (20 g) garlic cloves, minced, minced
4 sprigs (5 g) fresh thyme sprigs
2 whole (1 g) bay leaf
1½ tsp (9 g) kosher salt
¾ tsp (1.5 g) freshly ground black pepper
For browning
1½ tbsp (22 ml) extra-virgin olive oil
For the salad
1 lb (454 g) pappardelle or wide egg noodles
For the dressing
3 tbsp (45 ml) red wine vinegar
1 whole (30 g) shallot, minced, minced
1 tbsp (15 g) Dijon mustard
⅓ cup (80 ml) extra-virgin olive oil
2 tsp (2 g) fresh thyme leaves, stripped from stems, leaves only
For finishing
¼ cup (15 g) fresh flat-leaf parsley, chopped, chopped
to taste kosher salt
to taste freshly ground black pepper

Equipment (11)

6-quart slow cooker
Large skillet or Dutch oven
Wooden spoon
Paper towels
Large pot for pasta (4–5 quarts)
Colander
Large mixing bowl
Measuring cups and spoons
Whisk
Knife and cutting board
Small bowl for vinaigrette

Steps

Before you start

Pat the beef dry with paper towels—moisture prevents proper browning
Peel pearl onions by blanching in boiling water for 1 minute, then ice bath, which makes the skins slip off easily
Read the full recipe: most of the time is passive slow-cooker cooking, but proper cooling and marinating is essential for flavor development
Prepare the pasta-salad components while the beef cooks

1
Brown the beef
- Heat 1½ tbsp (22 ml) olive oil in a large skillet over medium-high heat.
- Working in two batches to avoid crowding, brown the beef cubes on all sides, about 3–4 minutes per batch.
- This deepens the flavor.
- Transfer browned beef to a plate.
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Ready when: All sides are deeply browned (not cooked through inside)
Tip: Don't skip browning—it creates fond and develops the rich flavor that defines burgundy. Dry beef browns better.
2
Build the slow cooker base
- In a 6-quart slow cooker, combine the browned beef, pearl onions, mushrooms, minced garlic, tomato paste, thyme sprigs, and bay leaf.
- Pour in 2 cups (480 ml) red wine and 1 cup (240 ml) beef broth.
- Add 1½ tsp (9 g) salt and ¾ tsp (1.5 g) black pepper.
- Stir gently to combine and coat the ingredients.
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Tip: Stir gently so the beef stays intact; you're not making a soup or stew.
3
Cook beef low and slow
- Cover the slow cooker and cook on low for 8 hours.
- The beef should be very tender and the liquid should reduce slightly.
- The mushrooms will break down and thicken the braising liquid slightly.
- Remove and discard the thyme sprigs and bay leaf.
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Ready when: Beef breaks apart with a fork; sauce coats a spoon lightly
Tip: Resist the urge to lift the lid—every peek adds 15–20 minutes to cooking time. If you must check at 6 hours, the beef may need the full 8.
4
Cool the beef mixture
- Transfer the beef and all liquid to a large bowl.
- Let it cool to room temperature, about 45 minutes.
- Once cool, cover and refrigerate for at least 2–3 hours (or up to overnight).
- Cold beef is easier to handle and flavors deepen.
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Ready when: Mixture is completely cool and refrigerated
Tip: Chilling overnight allows the burgundy sauce to set and flavors to marry—this is worth the extra time if you can manage it.
5
Cook the pasta
- Bring a large pot of salted water (4–5 quarts) to a boil.
- Add 1 lb (454 g) pasta and cook according to package directions until just al dente (usually 8–10 minutes).
- Reserve ½ cup (120 ml) pasta water, then drain the pasta in a colander.
- Toss lightly with a drizzle of olive oil to prevent sticking.
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Ready when: Pasta is tender but still has a slight bite when you taste it
Tip: Pappardelle and egg noodles absorb sauce beautifully and won't get mushy. Keep it al dente because it will soften slightly as the salad sits.
6
Make the vinaigrette
- In a small bowl, whisk together 3 tbsp (45 ml) red wine vinegar, 1 minced shallot, and 1 tbsp (15 g) Dijon mustard until combined.
- Slowly whisk in ⅓ cup (80 ml) extra-virgin olive oil until emulsified.
- Stir in 2 tsp (2 g) fresh thyme leaves.
- Taste and adjust seasoning (you'll fine-tune after combining with the pasta and beef).
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Ready when: Dressing is smooth and slightly thick
Tip: Add the oil slowly while whisking to create a stable emulsion; a bright, assertive vinaigrette cuts through the rich beef.
7
Assemble the salad
- In a very large mixing bowl, combine the cooled pasta with the chilled beef burgundy mixture and all its braising liquid.
- Pour the vinaigrette over everything and toss gently but thoroughly, using your hands or two large spoons to coat evenly.
- The sauce will be silky and coat the pasta.
- Add a splash or two of the reserved pasta water if the salad seems tight or dry—the noodles should be moist but not soupy.
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Ready when: All ingredients are evenly coated and the mixture is silky
Tip: Toss gently so the beef stays tender rather than breaking into shreds, but make sure every piece gets coated with dressing.
8
Rest and adjust
- Let the salad sit at room temperature for 10–15 minutes so the flavors marry further.
- Taste and season with additional salt and freshly ground black pepper.
- The salad can be served at room temperature, chilled, or anywhere in between—your choice.
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Ready when: Flavors are cohesive and balanced
Tip: This rest period is not optional—it allows the pasta to fully absorb the dressing and the beef flavors to round out.
9
Finish and serve
- Transfer the salad to a serving bowl or platter.
- Sprinkle ¼ cup (15 g) fresh chopped parsley over the top just before serving.
- If serving cold, chill for 1–2 hours and taste again—you may want to add a pinch more salt and pepper as cold food demands bolder seasoning.
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Tip: Add parsley just before serving so it stays bright green and doesn't darken or wilt.

Good to know

Tips

Pappardelle's width and slight curve catch and hold the burgundy sauce beautifully—this is not a recipe for delicate, thin pasta. The pasta is a vehicle for the rich, glossy sauce.
The slow cooker does all the heavy lifting. Once the beef goes in, your job is mostly waiting and then assembling. Perfect for entertaining—no last-minute stress.
This salad is intentionally served cold or at room temperature, which makes it ideal for outdoor dinners, potlucks, and prep-ahead entertaining. You can assemble it hours before guests arrive.
The combination of braising liquid (burgundy, wine, beef broth, mushroom essence) with the red wine vinaigrette creates a complex, balanced dressing. Don't skip either one.

Make ahead

The entire salad can be made up to 2 days ahead. Prepare through step 4 (chill the beef), cook the pasta while the beef chills, make the vinaigrette, then assemble and refrigerate. The flavors actually deepen overnight. Let it come to room temperature or reheat gently (never microwave—it will dry out the meat and toughen the pasta). Toss gently with a touch of extra vinaigrette if it seems dry after sitting.

Storage & reheating

Room temperature: 2–3 hours. Refrigerated in an airtight container: up to 3 days. The salad is actually better the next day as flavors marry. Do not freeze. To refresh a chilled salad, let it sit at room temperature for 15 minutes, then toss again with a small splash of red wine vinegar or extra-virgin olive oil if it looks dry.

Substitutions

pappardelle or wide egg noodles → Rigatoni, fusilli, or egg noodles. Pappardelle is ideal, but any sturdy pasta that holds sauce works. Avoid thin shapes like angel hair, which breaks easily and won't showcase the beef.
dry red wine (Burgundy, Pinot Noir, or similar) → Dry red wine blended with beef broth (1½ cups wine + ½ cup broth). If you prefer less alcohol or a milder flavor, this swap works. The liquid volume stays the same. The burgundy will be slightly less rich.
cremini mushrooms → Pearl onions doubled (24 oz total) or a mix of cremini and button mushrooms. If you dislike mushrooms, add more pearl onions for their sweetness. The mushrooms contribute body to the sauce, so substitute with something substantial.
fresh thyme leaves, stripped from stems → 1½ tsp (1.5 g) fresh tarragon or ½ tsp (0.5 g) dried thyme. Tarragon adds a slightly anise-like, elegant flavor; dried thyme works but loses some brightness. Avoid dried thyme in large quantities—it becomes bitter.