Burgundy Beef
This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 40 minutes.
serves
4
people
Ingredients
cost per recipe: $11.37
The price is determined by the national average.
-
1
tablespoon butter
-
1
pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into 1-inch pieces
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1
can (10 1/2 ounces) Campbell’s® Mushroom Gravy
-
1 1/2
cups frozen baby carrots
-
1/2
cup frozen pearl onions
-
1/4
cup tomato paste
-
1/4
cup burgundy wineor other dry red wine
-
1/8
teaspoon garlic powder
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8
ounces (about 4 cups) medium egg noodles, cooked and drained
-
1
tablespoon chopped fresh parsley
How to Make It
Step 1
Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.
Step 2
Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Recipe Tips
- Flavor Variation: For Mushroom Beef, use 1 tablespoon Worcestershire sauce instead of the wine.
