This beef burgundy recipe is one of my most requested on instagram, so I thought it would be smart to give it a permanent home here on the blog! It’s finally getting cold here in Houston, so there is no better time to share it!
This beef burgundy is very hearty, a good way to sneak in some veggies and great for cold weather days. It also makes for the BEST leftovers. I personally think it tastes better day two or three!
A little back story – this beef burgundy was one of my dad’s favorite recipes his mom made him growing up. My mom learned how to make it early in their marriage, and we would always have it around the holidays. Its one of those meals that just tastes like home to me.
This is Grandma Colborne’s recipe and back in March of 2019, she made her way to heaven. She was a firecracker who never had a shortage of opinions (one I’ll never forget was her disdain for my jeans with holes in them). She was smart, funny and had one of the largest vocabularies of anyone I knew.
Above all, though, my grandma was a fighter. She had been very sick for years, and had multiple close calls. I can literally imagine her saying “Not today, Satan” before somehow turning her fate around and pressing onward. She was resilient and tough, and I am excited for the day we will get to see her again.
Cooking, enjoying and sharing this recipe is a way I can keep her spirit alive. So, in memory of my paternal grandma, here is the beloved beef burgundy recipe.
Below, you can find a typed out (easy-to-read!) version of the recipe, but I also just had to share this incredible kitchen towel with the hand-written recipe from my grandmother. How special! If you want to get something similar, this is the Etsy shop we got it from.
- 3 lb Stew Beef
- 2 cans Golden Mushroom Soup
- 1 pkg Dry Onion Soup Mix
- 1 cup Burgundy Wine
- 3 tbsp Kitchen Bouquet Seasoning Sauce
- 2 tbsp Worcestershire Sauce
- Cover and simmer the stew beef in a large skillet for 2 hours
- Mix together the remaining ingredients with the stew beef in a large skillet or casserole dish
- Cover and bake for 4 hours at 300°
- Serve over noodles, rice, or potatoes.
- For party dish, add mushrooms or water chestnuts, celery, tomatoes, onions, etc.
- May be reheated—gets better and thicker!
Enjoy! If you want another super easy recipe, you’ll love my simple chicken parmesan!
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