Back to Beef Burgundy with Noodles

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Beef Burgundy with Noodles Recipe

Beef Burgundy with Noodles Recipe

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 YIELD:6 servings

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

  • 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.

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.

Reviews for Beef Burgundy with Noodles

Sort By :
MY REVIEW
Reviewed Jan. 31, 2015

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

MY REVIEW
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!"

MY REVIEW
Reviewed May. 20, 2014

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

MY REVIEW
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!!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 11, 2012

"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 "

MY REVIEW
Reviewed Jan. 31, 2012

"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."

MY REVIEW
Reviewed Jan. 5, 2012

"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!"

MY REVIEW
Reviewed Dec. 29, 2011

"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."

MY REVIEW
Reviewed Dec. 7, 2011

"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"

MY REVIEW
Reviewed Nov. 9, 2011

"it was good, but nothing special"

MY REVIEW
Reviewed Oct. 14, 2011

"Good winter meal that my family enjoys."

MY REVIEW
Reviewed Oct. 3, 2011

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

MY REVIEW
Reviewed Mar. 11, 2011

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

MY REVIEW
Reviewed Jan. 9, 2011

"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. :)"

MY REVIEW
Reviewed Jan. 9, 2011

"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!"

MY REVIEW
Reviewed Oct. 15, 2010

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

MY REVIEW
Reviewed Aug. 31, 2010

"Imade this on Sunday. My family snuffed it up."

MY REVIEW
Reviewed Jul. 29, 2010

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

MY REVIEW
Reviewed Jul. 9, 2010

"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."

MY REVIEW
Reviewed Mar. 1, 2010

"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."

MY REVIEW
Reviewed Jan. 1, 2010

"Really easey to make and it tasted great!"

MY REVIEW
Reviewed Nov. 22, 2009

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

MY REVIEW
Reviewed Sep. 28, 2009

"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."

MY REVIEW
Reviewed Sep. 19, 2009

"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. :)"

MY REVIEW
Reviewed Sep. 17, 2009

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

 Thank you!"

MY REVIEW
Reviewed Sep. 17, 2009

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

 
Thank you!"

MY REVIEW
Reviewed Aug. 21, 2009

"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."

MY REVIEW
Reviewed Aug. 21, 2009

"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!"

Loading Image

Wine Pairings

Light-Bodied Red Wine

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