Beef Burgundy Over Noodles

Carol Perricone

By
@coolbaker1

A very simple beef stew with a taste of Burgundy Wine. Yum!!!!!




Photos: My own


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

2 lb
beef stew meat
2 Tbsp
butter
2 can(s)
(10 3/4 oz) golden mushroom soup
1/2 c
red wine, dry burgundy **
1 pkg
(10 oz) frozen pearl onions (or chop a small onion instead)
3-4 carrots, 1" chunks
2 Tbsp
chopped parsley
salt and pepper to taste
1 pkg
egg noodles, cooked

NOTE: ** I HAVE USED CABERNET OR MERLOT WITH THIS RECIPE, AND IT TASTES EXCELLENT

Directions Step-By-Step

1
In a large saucepan, brown beef in butter.
2
Add all other ingredients, (except noodles).

Stir well. Bring stew to a boil; cover pot, lower heat to a simmer, and cook slow, stirring occasionally, for 1 l/2 hours, until beef is very tender.
3
Serve over egg noodles, cooked according to package directions.

This meal goes great with warm, crusty bread and butter, and a glass of the red wine you used to cook with! Enjoy

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy