Prep 15 mins
Cook 8 hrs
A very simple recipe, found it in a 1980 Old Fangled Recipe Book.
- 2 lbs beef, cut into cubes
- 1 (10 1/2 ounce) can cream of celery soup
- 1⁄2 cup Burgundy wine
- chopped onion
- Mix all together in Crock Pot.
- Cook 8-10 hours on low or 5-6 hours on higher setting.
- Serve over rice or pasta.
East & good discribes this dish to a tee. I did a half recipe - no problem, used Sirloin and cut the cooking time to4 hours - Tender and not over cooked. Great busy day recipe. Thanks Barbara for a recipe I'll be having again
Easy and excellent version of Beef Burgundy! I made it gluten-free by using my soup recipe #29450. It was nice not having to brown the meat first, too. :)
Very easy to put together and the house smelled great while it was cooking. DH had 2 helpings before coming up for air! It cooked on low for 9+ hours and was still tender. I used Merlot for the wine. The only change that I would make would be to brown the meat before adding to the crockpot, purely for appearance purposes (it was a little too red for our preference). Will definitely be making this dish again.