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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
Stir together the soup, burgundy, tapioca , thyme and pepper in a slow cooker.
Add the carrots and onion.
Top with the stew meat and mushrooms.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Serve over hot cooked noodles.
Yield: 6 servings