"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Cooke
Added: Wednesday, February 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. stew beef
1 can 10-1/2 oz. onion soup
1 can 10-1/2 oz. cream of mushroom soup
1/2 cup ketchup
3 tbsp. quick tapioca
3/4 cup dry red wine
1/2 lb. fresh sliced mushrooms

Directions:
Directions:
Combine all ingredients in 4 qt. casserole or crock pot. Do not brown beef. In crock pot cook on low for 8 hours. In oven cover and bake at 325 for 3-4 hours. Seal completely.
Serve over noodles or rice.

Number Of Servings:
Number Of Servings:
12 adults
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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