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Beef Burgundy Recipe

Beef Burgundy Recipe photo by Taste of Home

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To save time, the night before serving this tasty dish, Mary Jo Nikolaus in Mansfield, Ohio trims the meat, cuts up the vegetables and stores in the fridge in separate containers. Prep takes only minutes next morning. At night, she simply cooks the noodles and bakes some cheesy garlic toast to complete her warm, hearty, fuss-free meal!

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Beef Burgundy Recipe

Prep: 10 min. Cook: 5-1/2 hours

Yield: 6 Servings

10 330 340

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound whole fresh mushrooms, halved
4 medium carrots, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 large onion, cut into thin wedges
1/2 cup Burgundy wine or beef broth
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked egg noodles

Directions

In a 5-qt. slow cooker, combine the first 10 ingredients.
Cover and cook on low for 5-6 hours or until meat is tender. Serve with noodles. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 273 calories, 9 g fat (3 g saturated fat), 73 mg cholesterol, 642 mg sodium, 19 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Beef Burgundy in Simple & Delicious January/February 2007, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Beef Burgundy

Beef Burgundy

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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.