Quick Beef Burgundy

Quick Beef Burgundy

  • 1 packet French Onion Dip Mix
  • 1-1/2 lbs. beef stew meat, cut into 1-inch cubes
  • 2 Tbls. oil
  • 1 (10-3/4-oz.) can cream of celery soup
  • 1 (10-3/4-oz.) can cream of mushroom soup
  • 3/4 cup dry red wine or beef broth
  • 1 cup water
  • 3 cups sliced fresh mushrooms


Heat the oil in a large skillet and brown the meat. Drain and return meat to skillet. Stir in both soups, wine, water, and the package of French Onion Dip Mix and slowly bring to a boil. Reduce heat, cover and simmer about 1-1/2 hours or until meat is fork tender. Stir in mushrooms and cook 30 minutes longer. Serve over noodles or rice. Recipe makes 6 servings.

Download Recipe Sheet

Back to blog