Crock Pot - Beef Burgundy

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Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This recipe came from an old church cookbook. I like to serve this over egg noodles or rice.

Ingredients Nutrition

  • 2 lbs beef stew meat
  • 1 cup burgundy cooking wine
  • 12 cup water
  • 1 (1 1/4 ounce) envelope onion soup mix
  • 2 celery ribs, sliced
  • 2 carrots, sliced
  • 1 cup white pearl onion, frozen
  • 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
  • 1 (10 1/2 ounce) can tomato soup, undiluted
  • 1 (10 1/2 ounce) can cream of celery soup, undiluted
  • 1 (6 ounce) jar mushrooms, sliced (with sauce)

Directions

  1. Place beef into crock pot.
  2. In a large bowl, mix all remaining ingrediants. Pour mixture over beef.
  3. Cook on low for 6 - 8 hours.
Most Helpful

4 5

I halved this recipe, omitting the cream of celery recipe. Otherwise, I followed the recipe as written. Next time I think I will leave the pearl onions out....I felt there was enough onion flavor with the onion soup mix. I served over egg noodles as recommended....when making again I'll thicken the sauce up a bit before serving. The taste was delicious, and it was so quick and easy to put together and throw in the crockpot. Made for Potluck tag game! Thanks for posting.

5 5

This was delicious. I used low-sodium, low-fat cream soups and pino noir wine (that's all I had available). I also forgot to add the pearl onions but I didn't even miss them. I served over egg noodles as recommended. This was excellent and so easy to prepare. The family loved it and requested that I make it again. It made a lot for my family of 4, but my husband and I certainly don't mind the leftovers.