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My Beef Burgundy

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“This meal has become one of our family favorites. It does take some time to cook, but it makes the meat so tender. I think the time is well worth it. This is great with a side salad. Hope you all enjoy it too!”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 lbs cubed lean stew meat
  • vegetable oil cooking spray
  • 4 cloves garlic, minced
  • 1 (12 ounce) bottle burgundy cooking wine (I use Regina)
  • 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 1 (10 1/2 ounce) can beef consomme, undiluted
  • 1 (1 ounce) envelope onion soup mix (I use Lipton)
  • 1 large onion, chopped
  • 1 medium egg noodles or 1 medium white rice

Directions

  1. Coat with cooking spray large family size skillet with lid; place over medium-high heat until hot.
  2. Add meat; cook until no longer pink.
  3. Drain well; set aside.
  4. Wipe pan with paper towels to remove any drippings.
  5. Coat same pan with cooking spray; place over medium-high heat.
  6. Add garlic; sauté 1 minute.
  7. Add wine, cream of mushroom soup, beef consommé and onion soup mix; stir well, and bring to a boil.
  8. Return meat to pan; stir in onions.
  9. Cover; turn heat down to low, and simmer for 1 to 1 ½ hours.
  10. Cook egg noodles according to package; drain noodles well.
  11. Serve meat mixture over hot noodles, or rice if you prefer.

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