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Beef Burgundy with Noodles

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

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.
Nutrition 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.

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Reviews

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Average Rating:
  • krox722
    Mar 30, 2019

    Easy and delicious. Will make this often.

  • Rosemary Swope
    Dec 16, 2017

    My husband and I just enjoyed this delicious dish for dinner tonight. A real keeper! Is simple to put together, and made just as the recipe said. Cooked for 6 1/2 hours on low. Terrific!

  • Colnight
    Jan 31, 2015

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

  • drt531
    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!

  • wallynbob
    May 20, 2014

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

  • ad2986
    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!!

  • jslvsclf
    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!

  • jslvsclf
    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!

  • MLKubik
    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

  • R. Fugit
    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.