Creamy Beef Burgundy Recipe
High Cotton Food Styling & Photography
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4 pounds boneless chuck roast or round steak, cut into 1-inch cubes
1 (10-ounce) can cream of celery soup
3 (10-ounce) cans cream of mushroom soup
1 cup burgundy or other dry red wine
1 (13-ounce) can mushroom slices or pieces, drained
1 (1-ounce) packet dried onion-mushroom soup mix
Cooked rice, noodles, or mashed potatoes
Instructions
1 (10-ounce) can cream of celery soup
3 (10-ounce) cans cream of mushroom soup
1 cup burgundy or other dry red wine
1 (13-ounce) can mushroom slices or pieces, drained
1 (1-ounce) packet dried onion-mushroom soup mix
Cooked rice, noodles, or mashed potatoes
1. Preheat oven to 250F.
2. Combine roast, soups, wine, mushrooms and soup mix in a Dutch oven. Cover and cook 4 hours, or until the beef is very tender.
3. Serve over cooked rice, egg noodles or mashed potatoes. Serves 10.
Tips from the Test Kitchen
2. Combine roast, soups, wine, mushrooms and soup mix in a Dutch oven. Cover and cook 4 hours, or until the beef is very tender.
3. Serve over cooked rice, egg noodles or mashed potatoes. Serves 10.
Tips From Our Test Kitchen: To make the meat easier to cut into cubes, freeze it for about 15 minutes. If you prefer not to use the burgundy, substitute 1 cup of lower-sodium beef broth. This may be assembled a day in advance and stored in the refrigerator until baking time.
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