Burgundy Beef Recipe
Burgundy Beef Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
On chilly days, it's a pleasure coming home to this savory pot roast bubbling in the slow cooker. The tender beef, vegetables and tasty gravy are mouthwatering over a bed of noodles. —Lora Snyder, Columbus, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound fresh baby carrots
  • 1 medium green pepper, julienned
  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1/4 cup Burgundy wine or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 envelope onion soup mix
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked wide egg noodles

Directions

In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan.
Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles. Yield: 6 servings.
Originally published as Burgundy Beef in Country Woman December/January 2008, p31

Nutritional Facts

1 each: 308 calories, 15g fat (6g saturated fat), 94mg cholesterol, 690mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 30g protein.

  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound fresh baby carrots
  • 1 medium green pepper, julienned
  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1/4 cup Burgundy wine or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 envelope onion soup mix
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked wide egg noodles
  1. In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
  2. Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan.
  3. Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles. Yield: 6 servings.
Originally published as Burgundy Beef in Country Woman December/January 2008, p31

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skywaitress User ID: 5434571 85018
Reviewed Feb. 11, 2013

"This was so good. Used cabernet red wine I had on hand, and subed celery for the green pepper. The gravy was so Yum!"

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PorchLizard User ID: 5651423 160360
Reviewed Dec. 29, 2010

"This was ok"

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d.sydlewski User ID: 3784362 151195
Reviewed Jul. 29, 2009

"This is an awesome recipe. I've been looking for this recipe for I dont know how long. Enjoy."

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