Beef Burgundy is a classic recipe that’s also known as beef bourguignon. The dish’s roots are in France, but it’s popular all over the world. There are tons of different variations of beef burgundy, and I’ve liked every one I’ve tried.
I found this version of Beef Burgundy in a Taste of Home magazine and it’s perfect for a busy day. You can do all the prep work the night before, and then throw the ingredients into a crockpot on your way out the door in the morning. When you get home 5-6 hours later, you have an amazing dinner. I made a few minor tweaks to the original recipe, but you can see the original version here.
And I have a small confession too…this recipe is supposed to be served over egg noodles. I realized I was completely out of egg noodles just before serving it and there was no time to go to the store. You’ll see in the photo that I substituted with Penne noodles. It’s not the exact same, but it does work in a pinch!
- 1 1/2 pounds stew meat cut into 10-inch cubes
- 1/2 pound fresh mushrooms halved
- 4 medium carrots chopped
- 1 can condensed golden mushroom soup undiluted
- 1 large onion cut into thin wedges
- 1/2 cup beef broth or Burgundy wine
- 1/4 cup quick-cooking tapioca or corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Salt and pepper to taste
- Egg noodles or rice
- Cook egg noodles and set aside
- Combine all ingredients in a 5-quart slow cooker
- Cover and cook on low for 5-6 hours or until meat is tender
- Serve over noodles