Beef Burgundy

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Prep Time 20 mins
Cook Time 8 hrs
Temp Low
Yield Serves 6-8

This is stew meat cooked in the slow cooker with burgundy wine, as well as other ingredients. I got it from my niece and is one of our favorite beef meals.

Ingredients

  • 1½ Pounds beef stew meat
  • 2 Tablespoons olive oil
  • 1 (10 oz) can of cream of mushroom soup
  • 1 (10 oz) Ounce can of celery soup
  • 3/4 Cup burgundy wine
  • 1-envelope onion/mushroom soup mix
  • 8 Ounces package of sliced mushrooms

Directions

  1. Step One

    In a large skillet brown beef stew meat, half at a time, in hot oil. Drain fat.

  2. Step Two

    In crock, combine all ingredients except beef & noodles, mix well. Stir in browned meat.

  3. Step Three

    Cook on low 8-10 hrs or high 4-5 hrs. Serve over hot cooked noodles, potatoes or rice.

Crockin' Reviews Add Review
  1. Amy W.

    This was very good. The wine gave it a good flavor and the meat was really tender. Served it over mashed potatoes. I do recommend using only half the package of onion soup mix in the original reciep. I doubled the recipe and it was still plenty salty with one package of the soup mix.

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  2. Crockin Girls

    Crockin Girls

    Michelle, you go in super slow motion…lol. Thanks for the catch. It should be 20 minutes.

  3. Michelle

    Not so much a review but a question:
    Why does this recipe say it takes 20 hours of prep time? Am I missing something in the recipe? It sounds good, but I thought I’d check about the 20 hours before I make it. Is there a marinating step that supposed to occur first??? Thanks for any help you can provide!

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