Print Recipe

Beef Burgundy 2

RG

Ingredients

  • 1 can condensed golden mushroom soup
  • 3/4 cup burgundy
  • 1/4 cup quick-cooking tapioca
  • 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon pepper
  • 3 medium carrots, cut into 1-inch pieces
  • 1 large onion, cut into thin wedges
  • 1 1/2 pounds lean beef stew meat, cut into 3/4-inch cubes
  • 8 ounces fresh mushrooms
  • Hot cooked noodles
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Instructions

  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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