Print Recipe

Beef Burgundy 2



  • 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
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  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


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.