Beef Burgundy

Burgundy adds a touch of sophistication to this stew's deep mellow blend of mushrooms and vegetables. It makes a hearty dinner when served over noodles or garlic mashed potatoes.

  • Nonstick cooking spray
  • 2 beef stew meat, cut into 2-inch cubes
  • 1 16 ounce package frozen stew vegetables
  • 1 10 3/4 ounce can condensed golden mushroom soup
  • 2/3 cup Burgundy wine
  • 1/3 cup water
  • 1 tablespoon quick-cooking tapioca
  • Hot cooked wide noodles or garlic mashed potatoes
  • Snipped fresh parsley
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Lightly coat a large skillet with cooking spray. Brown beef, half at a time, over medium heat in the skillet. Drain off fat. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Place beef on vegetables. Combine soup, wine, water, and tapioca; pour over beef and vegetables.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
To serve, spoon beef mixture over cooked noodles. Sprinkle with parsley. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 291, Fat, total (g) 8, chol. (mg) 91, sat. fat (g) 3, carb. (g) 14, Monosaturated fat (g) 2, fiber (g) 1, sugar (g) 3, pro. (g) 34, vit. A (IU) 3887, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 4, sodium (mg) 535, Potassium (mg) 593, calcium (mg) 10, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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