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Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail W. Spivey, step-mother of bride
Added: Sunday, February 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. boneless chuck (into bite-size pieces)
1 large package of fresh Mushrooms
2 envelopes Onion Soup mix
1 1/2 cups red wine
2 cans cream of mushroom soup
1 lb. carrots, chopped

Directions:
Directions:
Mix first 5 ingredients together. Place in Dutch oven. Cover and bake at 300 for 3 hours. Add carrots; bake 1 more hour. Serve over rice.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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