Beef Burgundy with Noodles Recipe
Beef Burgundy with Noodles Recipe photo by Taste of Home

Beef Burgundy with Noodles Recipe

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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!
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup (calculated without noodles): 273 calories, 9g fat (3g saturated fat), 73mg cholesterol, 642mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 24g protein


  1. In a 5-qt. slow cooker, combine the first 10 ingredients.
  2. Cover and cook on low for 5-6 hours or until meat is tender. Serve with noodles. Yield: 6 servings.
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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Reviewed Jan. 31, 2015

"My husband really liked this, it is a make again for having on a busy day. So easy."

Reviewed Nov. 12, 2014

"Threw this together beofre work one morning and it was fantastic for dinner that night! Thank you! Great flavor! Key is to use a red wine that you would like enough to drink, then you know the results you will like!"

Reviewed May. 20, 2014

"Chopped the night before, assembled before leaving for work in the morning, made noodles that evening. Really good."

Reviewed Dec. 23, 2013

"LOVE this receipe! I do not care for mushrooms, so I leave them out and strain them out of the soup. Otherwise, GREAT!!"

Reviewed Apr. 22, 2013

"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!"

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