This recipe for Beef Burgundy, by Carol Lewis Foster, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Carol Lewis Foster Added: Wednesday, September 24, 2008
2 1/2 lbs. cubed stew meat 1 can Golden Mushroom Soup 1 can burgundy wine or any red wine 1 pkg. Lipton Onion Soup
Flour and brown meat. Add all of the ingredients. Cover and bake at 325 for 3 1/2 hours or until meat is tender. Make a paste of equal parts flour and water to thicken towards the end of the cooking. You can add fresh mushrooms and carrots the last hour. This can also be done in a crock pot
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