beef burgundy over noodles

Name: Beef Burgundy Over Noodles
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 pound(s) beef stew meat; 2 tablespoon(s) butter; 2 can(s) (10 3/4 oz) golden mushroom soup; 1/2 cup(s) red wine, dry burgundy **; 1 package(s) (10 oz) frozen pearl onions (or chop a small onion instead); - 3-4 carrots, 1" chunks; 2 tablespoon(s) chopped parsley; - salt and pepper to taste; 1 package(s) egg noodles, cooked; ## NOTE: ** I HAVE USED CABERNET OR MERLOT WITH THIS RECIPE, AND IT TASTES EXCELLENT

(1 RATING)

119 Pinches 6 Photos

Carol Perricone

Massapequa Park, NY

Updated on Jan 15, 2013

A very simple beef stew with a taste of Burgundy Wine. Yum!!!!! Photos: My own

Rate

prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 pounds beef stew meat
2 tablespoons butter
2 cans (10 3/4 oz) golden mushroom soup
1/2 cup red wine, dry burgundy **
1 package (10 oz) frozen pearl onions (or chop a small onion instead)
- 3-4 carrots, 1" chunks
2 tablespoons chopped parsley
- salt and pepper to taste
1 package egg noodles, cooked
NOTE: ** I HAVE USED CABERNET OR MERLOT WITH THIS RECIPE, AND IT TASTES EXCELLENT

How To Make beef burgundy over noodles

Step 1

In a large saucepan, brown beef in butter.

Step 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.
Step 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
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