Beef Burgundy III

Beef Burgundy III

CapeCodLorrie 1

"I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles."

Ingredients 2 h 20 m {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.
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Reviews 114

  1. 142 Ratings


I made this for my in-laws last night and it was a HUGE HIT!! I made a few changes though: -I used Top Sirloin - the meat was SOOO tender -dredged the beef cubes in s&p seasoned flour -seared with garlic in pan -added fresh thyme, marjoram and rosemary -I used a Pinot Noir and added a bit more than the recipe called for, for good measure! This turned out beautifully!

Kristi Goulette Lozensky

I liked this recipe, unlike my husband and daughter, they didn't care for it. Which is why I gave this recipe 4 stars. I lightly coated the meat with flour and browned as suggested by other users. I sliced the onions and fresh mushrooms and put into a slow cooker along with the meat, soup (I doubled the sauce and used 1 can golden mushroom and 1 can 99% fat free cream of mushroom soup) and 1 cup of wine (I also used the wine to de-glaze the pan I browned the meat in before adding to the slow cooker. Those brown bits add alot of flavor). I also added 2 garlic cloves, pressed to the mixture (I love garlic!). I cooked everything in the slow cooker on low for about 4 hours and served over egg noodles and topped with freshly choppped parsley.


Made this for the second time last night and it turns out great. The only changes I made were to add in some crushed garlic while sauteeing the onions, using 20 oz. of mushrooms, using 1 cup of wine and sprinkling in some pepper at the start of simmering. Plenty of sauce and thickening with the water/cornstarch slurry is no problem. We served over egg noodles and mixed in some green peas too. The leftover beef and sauce is destined for a lovely Shepherd's Pie this weekend. Love this recipe.