Creamy Beef Burgundy Recipe

submitted by reader Juanita Barnhart of Greenfield, IN

Ingredients
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. 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
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.

Upload Your Recipe

share icon
Every week, American Profile magazine brings you great recipes to try in your kitchen. Now we've opened up our recipe database to allow our readers to share their favorites recipes.

share your story Upload Your Recipe Now!

Hometown Get-Togethers Cookbooks

American Profile Cookbooks
Featuring more than 150 recipes (each complemented by the reason that it is special for the contributing cook) and two 16 page color inserts. This cookbook features recipes that reflect everyday American life—from church suppers and family reunions to tailgating and picnics.
Buy your American Profile cookbooks today

Other Recipe Suggestions

If you liked this Creamy Beef Burgundy recipe, then you might also like these other tasty recipes.

Discuss this Recipe

There are no current discussions for this recipe. Why not be the first?

discuss this recipe Post your comments on this recipe

Newsletter Sign Up
Three Rivers
share ad