Beef Burgundy

Traci Coleman


This is one of MY favorites. Easy to toss together and let cook in the oven while you do other things.

The meat always comes out incredibly tender and delicious. I would suspect that this could easily be transformed into a slow cooker/crock pot recipe.

★★★★★ 1 vote
2 Hr 30 Min


2 lb
stew meat, cut into bite size pieces
2 can(s)
(2 1/2 oz cans) of whole mushrooms
envelope of dry onion soup mix
1 can(s)
cream of mushroom soup
1/4 c
1/4 c
burgundy wine
egg noodles, prepared per package instructions


1In 2 quart casserole dish, add stew meat, mushrooms, onion soup mix, mushroom soup, water and wine. Stir to combine.
2Bake at 300 degrees for 2 1/2 hours.
3Serve over hot, cooked noodles.

About this Recipe

Course/Dish: Beef, Pasta
Other Tag: Quick & Easy