Beef Burgundy Recipe

Reviewed on Apr. 22, 2013 by jslvsclf

This was very good. The only changes I made were to not add the seasonings and serve it with rice instead of the noodles. Thank you. This is a dish I can bring for someone's housewarming or get well or the like.

If it isn't too late to answer RiaCooks answer...the tapioca thickens it. Again, thanks. It is going in my Taste of Home recipe box!

Reviewed on Apr. 22, 2013 by jslvsclf

This was very good. The only changes I made were to not add the seasonings and serve it with rice instead of the noodles. Thank you. This is a dish I can bring for someone's housewarming or get well or the like.

If it isn't too late to answer RiaCooks answer...the tapioca thickens it. Again, thanks. It is going in my Taste of Home recipe box!

Reviewed on Feb. 11, 2012 by MLKubik

I tried this recipe for the first time. I was surprised at how much my husband liked it. He had two helpings at dinner and finished it off today for lunch. I would and will make it again (and share the recipe with my married daughters). I did add a little sour cream at the end to enhance the flavor. I love Taste of Home! They make my job as the cook of a large household much easier. Thanks

Reviewed on Jan. 31, 2012 by R. Fugit

I added a little more burgundy wine and some sour cream at the end. Cooked noodles separately. Thought it could use a lttle more flavor. Minute tapioca helped to thicken gravy and did dissolve completely. Gravy was wonderful! Will definitely make again.

Reviewed on Jan. 05, 2012 by darowan07

my hubby liked this he says he would definitely eat it again :) I used Marsala red wine as reccommended by the the checker at safeway. I probably wouldnt buy it again it had a very rancid smell to it I would opt for a sweeter wine. Other than that, turned out good!

Reviewed on Dec. 29, 2011 by RiaCooks

I have a question regarding the recipe. How does the tapioca pudding add to the flavor of the dish? Is it a necessary ingredient or can it be omitted.

Reviewed on Dec. 07, 2011 by shortsandscooter

Great all encompassing meal for a bunch of people. We did add some salt and put sour cream out for people if they wanted it....that added some more great flavor

Reviewed on Nov. 09, 2011 by rykirk1701e

it was good, but nothing special

Reviewed on Oct. 14, 2011 by Bethshiels

Good winter meal that my family enjoys.

Reviewed on Oct. 03, 2011 by titanlady062404

I added 2 bay leaves and a little extra broth to this.

Reviewed on Mar. 11, 2011 by Alice_101

I used Fish Eye Merlot; it comes out SO GOOD. Such a healthy dish, with little carbs or fat perfect for dieters!

Reviewed on Jan. 09, 2011 by LaFrenierM

Easy slow cooker recipe! Made as is- with no substitutions, will definitely make again. I will try it with potatoes instead of noodles next time. :)

Reviewed on Jan. 09, 2011 by Kdawger2006

Great slow cooker recipe! Made as is with no substitions, will definately make again. My husband loved it, and it is super easy, a win-win iny my book!

Reviewed on Oct. 15, 2010 by Melissakaratemom

Delicious! I used fat free soup and added one tablespoon garlic powder for a little more flavor.

Reviewed on Aug. 31, 2010 by r_beyer

Imade this on Sunday. My family snuffed it up.

Reviewed on Jul. 29, 2010 by jennifer.svensson

Very Easy to put together.. I use reg. tapioca pudding did not see any problems..Would make it again...

Reviewed on Jul. 09, 2010 by hahicks_98

Flavor was good, but the tapioca didn't "melt" completely. As a result, the texture was strange. We ate this, but I doubt I'll make it again.

Reviewed on Mar. 01, 2010 by quinn111

It was good. I used beef stock & no onions (since my husband doesn't like them) and I made homemade noodles instead of egg noodles. Homemade noodles are real easy & worth the work to make this better. I also have used mashed potatoes instead of noodles.

Reviewed on Jan. 01, 2010 by mjlouk

Really easey to make and it tasted great!

Reviewed on Nov. 22, 2009 by mehalv

This was sooooo delicious! I used broth (not burgundy), and I cannot wait to make it again!!

Reviewed on Sep. 28, 2009 by kimberlin

You don't actually add egg to the noodles,brelandam,this is a description of the noodles. Most noodles are called egg noodles,some are just made with the whites.

Reviewed on Sep. 19, 2009 by tntreats

I don't think you are supposed to add the noodles - they only take minutes to cook, and usually beef burgundy is served on top of noodle. :)

Reviewed on Sep. 17, 2009 by brelandam@cebridge.net

At what point did you add the egg noodles?  During the entire cooking process or just towards the end?

 Thank you!

Reviewed on Sep. 17, 2009 by brelandam@cebridge.net

At what point did you add the egg noodles?  During the entire cooking process or just towards the end?

Thank you!

Reviewed on Aug. 21, 2009 by Annie_Rooney

How do I Edit recipes I have added to my Recipe Box? I would like to have a category for Slow Cooker or, at least, Edit name of Recipe to include that.

Reviewed on Aug. 21, 2009 by Kaylg57

Re: Beef Burgundy

Very good using the changes from badkitty. I eliminated the tapioca and cooked the egg noodles in the gravy to thicken it...plus it makes the egg noodles tastier!

Reviewed on Aug. 08, 2008 by badkitty

Wonderful.....best beef burgundy recipe I've tried and also the easiest. I added 2 minced cloves of garlic,1 tablespoon Worcestershire sauce, a bay leaf and a pat of butter to the ingredients. 15 minutes before serving, I added 1/2 cup frozen peas. I garnished this with fresh minced parsley and served with sourdough rolls-great dinner....5 stars!