Campbell's® Beef Bourguignonne

Campbell's® Beef Bourguignonne

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 10 m
Recipe by  Campbell's Kitchen

“Pieces of beef top round get fork-tender when they're slow cooked together with red wine, golden mushroom soup and vegetables to make this savory and delicious stew.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

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Reviews (3)

Rate This Recipe
MB
5

MB

Very flavorful and easy, so much less complicated than traditional Beoff Bourguignon. I subbed coarsely chopped yellow onion for the pearl onions. The sauce is very thin so I served it over wide egg noodles.

menzo
1

menzo

Good, not great. Needs a bit more seasoning and flavor. I'd recommend including more flavorful aromatics.

daffy587
1

daffy587

We did not like this at all. We didn't have Burgandy so we subbed Merlot which may have been the reason. I found it didn't have very much flavor at all. We added Greek Seasoning to it which helped but still overall we won't make this again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 25.3 g
  • 51%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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