This burgundy beef stew with mushrooms and onions is perfect for serving over noodles in bowls.
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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
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.
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.
Cook noodles according to package directions. Drain.
Divide noodles among four bowls. Spoon meat mixture over noodles. Garnish with parsley, if desired.
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.