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Beef Burgundy

Beef Burgundy

This burgundy beef stew with mushrooms and onions is perfect for serving over noodles in bowls.

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20 min
Prep Time
05 hrs 20 min
Total Time


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.

Nutrition (1 serving)

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