Beef Burgundy



Beef Burgundy

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours


  • 2-1/2 lbs boneless beef round steak
  • 4 cloves garlic, minced
  • 1/2 cup chopped onion
  • 2 cups Burgundy or other dry red wine
  • 1 10-3/4 oz can condensed cream of mushroom soup, undiluted
  • 1-1/2 cups dried tart cherries
  • 2 4-1/2 oz button mushrooms, drained
  • 1 cup pearl onions (fresh, frozen or canned)
  • 3 tbsp all-purpose flour
  • 1/2 cup water
  • 12 oz package medium egg noodles, cooked and well drained


  1. Trim fat from steak. Cut steak into 1" cubes. 

  2. Coat a large, oven-proof Dutch oven or stockpot with non-stick cooking spray. Place over medium heat until hot. 

  3. Add steak. Cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well. Set aside.

  4. Recoat pan with cooking spray. Place over medium heat. 

  5. Add minced garlic and chopped onion. Sauté for 1 minute. Add wine and mushroom soup and mix well. Bring mixture to a boil. 

  6. Return steak to pan. Stir in cherries, mushrooms and pearl onions.

  7. Combine flour and water in a small bowl, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture. Mix well. 

  8. Bake, covered, in a preheated 350° oven 1-1/2 hours, or until steak is tender and mixture is thickened. Serve over cooked noodles.