Source: Campbell's Recipes

Burgundy Beef
This simple but sophisticated stew features tender beef and vegetables simmered in a delectable sauce - and it's fork tender and delicious in less than 40 minutes.
Serves: 4 servings (about 2 cups each)
Prep Time: 10 minutes
Cook Time: 25 minutes


1 tablespoon butter
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy
1 1/2 cups frozen whole baby carrots
1/2 cup frozen whole small white onion
1/4 cup tomato paste
1/4 cup Burgundy wine or other dry red wine
1/8 teaspoon garlic powder
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained
Chopped fresh parsley

Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.  Pour off any fat.
Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the beef is cooked through.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.
Flavor Variation: For Mushroom Beef, use 1 tablespoon Worcestershire sauce instead of the wine.

Nutritional Values per Serving using Campbell's Mushroom Gravy: Calories 398, Total Fat 11g, Saturated Fat 4g, Cholesterol 109mg, Sodium 594mg, Total Carbohydrate 44g, Dietary Fiber 4g, Protein 28g, Vitamin A 144%DV, Vitamin C 12%DV, Calcium 6%DV, Iron 27%DV