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Stewed Beef Burgundy

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  Stew mix 2 Cup (32 tbs) (Frozen)
  Water 1⁄4 Cup (4 tbs)
  Water 3⁄4 Cup (12 tbs)
  Burgundy 1⁄2 Cup (8 tbs)
  Mushroom gravy mix 1 3⁄4 Ounce
  Carrots 2 Large, sliced
  Canned mushrooms 4 Ounce (1 Can)
  Cold water 2 Tablespoon
  All purpose flour 1 Tablespoon
  Cooked noodles 1 Cup (16 tbs)

GETTING READY 1) In a large saucepan, combine Freezer Stew Mix and 1/4 cup of water to thaw the mix. 2) Over low heat, cover and simmer and cook for 15 minutes. 3) Using a fork, break up mix and cook further for 5 minutes. MAKING 4) To the mix, add 3/4 cup water, burgundy, gravy mix, carrots and undrained mushrooms. 5) Bring it to a boil and reduce the heat. 6) Cover and simmer for 15 minute or till carrots are tender. 7) Combine flour with 2 tablespoons cold water and stir into beef mixture. 8) Cook till thickened and bubbly and cook further for 1 0r 2 minutes more. SERVING 9) Serve atop noodles and sprinkle parsley, if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Dry Curry
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 834 Calories from Fat 137

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 11.7 g58.6%

Trans Fat 0 g

Cholesterol 58.8 mg19.6%

Sodium 5921.8 mg246.7%

Total Carbohydrates 134 g44.7%

Dietary Fiber 5.1 g20.3%

Sugars 26.4 g

Protein 23 g45.6%

Vitamin A 349.9% Vitamin C 115.5%

Calcium 5% Iron 32.2%

*Based on a 2000 Calorie diet

Stewed Beef Burgundy Recipe