Beef and Red Wine Fondue

This recipe elevates a classic beef broth fondue using red wine and just a touch of fresh thyme leaves.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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  • 1 lb (454 g) boneless beef sirloin steak, thinly sliced across the grain
  • 3/4 cup (185 mL) button mushrooms
  • 3/4 cup (185 mL) red onion wedges
  • 3/4 cup (185 mL) broccoli florets
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 3/4 cup (185 mL) dry red wine
  • 1/3 cup (80 mL) minced onion
  • 2 tbsp (30 mL) Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) finely chopped fresh thyme leaves
  • 1/8 tsp (1 mL) ground black pepper
  • 1 bay leaf


  1. Arrange sliced beef,along with assorted vegetable pieces,on large platter; set aside.
  2. Heat broth and remaining ingredients to a boil in saucepan; simmer 10 minutes.
  3. Pour into a metal fondue pot; keep at simmer while cooking meat and vegetables. Serve with assorted condiments and dipping sauces.

Recipe tips

Create a taste adventure with a variety of condiments and dipping sauces! Some ideas: Dijon mayonnaise,Thai hot garlic sauce,sour cream with chives,specialty steak sauce and peanut satay sauce.

Ratings & Reviews

  • angela w.

    February 12, 2013

    Rating by angela

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Amount Per Serving
Calories 180
Fat 4.5 g
Sodium 270 mg
Carbohydrate 5 g
Dietary Fibre 1 g
Protein 27 g
Calcium 2 %DV
  • One serving of vegetables
  • Excellent source of protein

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