Slow-Cooker Beef Burgundy
- 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)
- Egg noodles
- I only use 1/2 package of soup mix. Whole package tastes too over seasoned.
Adapted from facebook.com
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.