Beef Burgundy

Beef Burgundy
15
1 Review
This burgundy beef stew with mushrooms and onions is perfect for serving over noodles in bowls.
20 min
Prep Time
5:20
Total Time
4 servings

Ingredients

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

Directions

  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. 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. Cook noodles according to package directions. Drain.
  4. Divide noodles among four bowls. Spoon meat mixture over noodles. Garnish with parsley, if desired.

Recipe Tips

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 Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.