Burgundy Beef

This recipe is one of those comfort meals because my mom made it for us growing up. The amounts listed below serve my family of 6 (while the kids are still young). It can be easily doubled to feed more people.

1 1/2 pounds beef stew meat or round steak, cubed
1 can (10 1/2 ounces) cream of mushroom soup
1 can (4 ounces) mushrooms, drained
3/4 cup Burgundy or other red wine
1 envelope dry onion soup mix
Optional: 1 can (8 1/2 ounces) water chestnuts, drained and sliced
Serve with hot cooked rice or noodles

  • Cook the cubed steak in a large fry pan, until the meat is browned.
  • Pour the meat into a 1 1/2-quart casserole dish.
  • Combine all other ingredients (except rice) in a medium bowl.
  • Pour the mixture into the hot (empty) fry pan to loosen brown bits from the meat.
  • Pour the warmed mixture over the meat in the casserole dish; cover.
  • Bake at 325 degrees for approximately 2 1/2 to 3 hours, stirring occasionally. It will be finished when the meat falls apart with a fork. Serve over rice or noodles. Enjoy!

About Sarah Lundgren

child of God. married to my best friend. mommy of 4 treasures. at home with my babies.

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