Beef Burgundy

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2 to 3 lbs. of lean stew beef
2 cans campbells golden mushroom soup
1 pkg. lipton dry onion soup mix
1 1/2 cups burgundy wine
salt and pepper to taste




Mix all ingredients together as listed. Do not brown meat, or add water to any of the ingredients. If you need additional liquid add a little more wine. Simmer on low for approx. 3 to 3 1/2 hrs. till meat is tender, stirring occasionally. I recommend cutting some of the lean beef into smaller uniform chunks so they cook evenly. Serve over egg noodles, mashed potatoes or rice. Makes a wonderful dish to serve company, and looks most elegant over the egg noodles.


Active Time:  10 Minutes
Total Time:  3 Hours 30 Minutes
Yield:  6 Servings

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