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Slow-Cooker Beef Burgundy


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  • 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.


Adapted from


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.

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