Beef Burgundy
20 min
05 hrs 20 min


2 tablespoons Land O Lakes® Butter

1 1/2 pounds beef stew meat, cut into bite-sized pieces

1 cup baby cut carrots, halved

1/2 cup Burgundy wine or apple juice

1 (10 1/2-ounce) can condensed beef broth

1 (8-ounce) package (2 cups) fresh mushrooms, halved

1/2 teaspoon finely chopped fresh garlic

1 (14 1/2-ounce) jar whole onions, drained


6 cups uncooked dried egg noodles

Chopped fresh parsley, if desired

How to make

  1. STEP 1

    Melt butter in 12-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until browned. Drain off fat.

  2. STEP 2

    Place meat and all remaining ingredients except noodles and parsley in slow cooker. Cook on Low heat setting 5-6 hours or until meat is tender.

  3. STEP 3

    Cook noodles according to package directions. Drain.

  4. STEP 4

    Divide noodles among four bowls. Spoon meat mixture over noodles. Garnish with parsley, if desired.

Tip #1

Need only 2 servings at a time? Make entire amount of Beef Burgundy and prepare half the noodles. Place leftover Beef Burgundy in resealable freezer container or bag; freeze up to 2 months. When ready to use, heat Beef Burgundy and prepare remaining half of noodles.


23Fat (mg)
170Cholesterol (mg)
920Sodium (mg)
54Carbohydrates (g)
3Dietary Fiber
46Protein (g)


Explore reviews from
our online community

  October 25, 2015

My husband and I loved this recipe. We loved the broth, light enough to balance the meat and noodles. Delicious!!

— says Karen H.
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