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Beef Burgundy 2




  1. Stir together the soup, burgundy, tapioca , thyme and pepper in a slow cooker.
  2. Add the carrots and onion.
  3. Top with the stew meat and mushrooms.
  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
  5. Serve over hot cooked noodles.

Yield: 6 servings

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