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

Beef Burgundy with Noodles Recipe

Read Reviews (28)
4.32 28
Publisher Photo
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

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

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.

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

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.

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

Reviews for Beef Burgundy with Noodles(28)

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (8)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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.

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