Slow-Cooker Beef Burgundy

By á-24895

Ingredients

• 2 Pounds stew beef
• 1 Package of dry onion soup mix
• 1/2 cup cooking wine OR 1/2 cup red wine
• 1/4 cup water
• 1 Package sliced mushrooms (size depends on how much you like mushrooms)
• cornstarch
• Egg noodles
• I only use 1/2 package of soup mix. Whole package tastes too over seasoned.

Details

Adapted from facebook.com

Preparation

Step 1

Put beef in slow-cooker. Mix together in a bowl the dry soup mix, cooking wine OR red wine and water. Pour over beef. Add mushrooms and stir to mix. Cook on low for 5-6 hours.

When done, turn the heat up to high and add a mixture of cornstarch and water to thicken before serving.

Serve over egg noodles or rice.