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beef burgundy over noodles

(1 rating)
coolbaker1 avatar
Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

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

(1 rating)
yield 6 -8
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For beef burgundy over noodles

  • 2 lb
    beef stew meat
  • 2 Tbsp
    butter
  • 2 can
    (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

How To Make beef burgundy over noodles

  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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