Burgundy Beef

Campbell's Burgundy Beef Recipe

This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 40 minutes.

At a glance


10 min.


35 min.



Servings: about 2 cups each

Cook: 25 min.

Made With

  • Campbell’s® Mushroom Gravy

    Campbell’s® Mushroom Gravy

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What You'll Need

1 tablespoon butter
1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Mushroom Gravy
1 1/2 cups frozen baby carrots
1/2 cup frozen pearl onions
1/4 cup tomato paste
1/4 cup burgundy wine or other dry red wine
1/8 teaspoon garlic powder
8 ounces (about 4 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley

How to Make It

  • 1

    Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.  Pour off any fat.

  • 2

    Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the beef is cooked through.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.

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  • Flavor Variation: For Mushroom Beef, use 1 tablespoon Worcestershire sauce instead of the wine.
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