Easy Beef Burgundy for Feast of Saint Thérèse

This post was written by past Catholic Cuisine contributor Amy.

My mother used to make this for me on my birthday by special request. It is a simple and more American than French version of beef bourguignon. Also a lot easier!!

With the feast day of St. Thérèse fast upon us, I had thought about trying to make Julia Child’s beef bourguignon again (had to promise the kids that next year I would go through the all day process!!!), but knew that time would not be on my side that day, so instead I am making the easier and quite yummy beef burgundy! I gave you the recipe as I make it (for a small army) but this is easily halved.

Amy Caroline’s Beef Burgundy
(actually it is her mom’s recipe)

  • 1 lb lean stew meat
  • 2 cans Golden Mushroom soup
  • 2 cans mushrooms (drained)
  • Burgundy wine
  • Extra Wide Egg noodles


In an ovenproof casserole add stew meat, soup (keep cans), and mushrooms. Fill the two empty soup cans with the Burgundy wine and add to casserole dish. Mix well, cover and stick in the oven at 350 degrees Fahrenheit. Cook for two to three hours. Check the meat on occasion to make sure that it is cooked through and is still tender. This is usually at about two hours.

Take out of the oven and let rest while you make the noodles to package directions.

Drain noodles and add to the beef Burgundy.

Serve with a fresh garden salad and French bread. Voila! French cooking made the American way... easy!

Bon Appétit and have a blessed Feast of Saint Thérèse!

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