Creamy Beef Burgundy

  • Yield 10 servings

"My family was tired of the traditional ham or turkey for our holiday dinner, so I decided to fix this recipe for our celebration. It was a big hit and I have been preparing it each year by request."


4 pounds boneless chuck roast or round steak, cut into 1-inch cubes
1 (10-ounce) can cream of celery soup
3 (10-ounce) cans cream of mushroom soup
1 cup burgundy or other dry red wine
1 (13-ounce) can mushroom slices or pieces, drained
1 (1-ounce) packet dried onion-mushroom soup mix
Cooked rice, noodles, or mashed potatoes


  1. Preheat oven to 250F.
  2. Combine roast, soups, wine, mushrooms and soup mix in a Dutch oven. Cover and cook 4 hours, or until the beef is very tender.
  3. Serve over cooked rice, egg noodles or mashed potatoes.

Recipe by Juanita Barnhart, Greenfield, Ind.




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