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Burgundy Beef

Burgundy Beef

4.43
(7)

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: $11.46

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

  • 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

  • 8

    ounces (about 4 cups) medium egg noodles, cooked and drained

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

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. 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.
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.

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Made With
Campbell's® Mushroom Gravy

Campbell's® Mushroom Gravy

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Ratings & Reviews

(7)
  • yellowbird

    May 21, 2014

    So easy!

    I used stew beef, and since I forgot the frozen carrots, just added a can of. Also, already had an onion chopped so just used that. The wine really adds the right flavor(alcohol cooks off when heated). This will be a keeper :)

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  • Jackie2014

    February 5, 2014

    Smelled good but.....

    I make the recipies as written. The smell was very good, but, the finished dish was rather bland. Needs more something....

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    (0) (0)
  • sassykat

    December 2, 2012

    Tasty

    Since I was using stew meat I simmered the meat for 2 hours until it was fork tender. I also used chopped onions instead of whole onions. The house smelled wonderful and the taste was delightful. A nice dish to impress your company.

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  • Stacia R.

    April 2, 2012

    Burgundy Beef

    This was a wonderful and easy meal. Very tender and great taste. I would make it again. My husband and children ate it all in one sitting. So sad no leftovers for lunch.

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    (0) (0)
  • Deborah B.

    February 14, 2012

    Burgundy Beef

    I made this for Valentines day dinner. It was very good.

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    (0) (0)

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