beef burgundy
By Jaxson
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Ingredients
- 1 1/2 PDS BEEF STEW MEAT CUT INTO 1 INCH CUBES
- 1/2 PDS WHOLE FRESH MUSHROOMS HALVED
- 4 MEDIUM CARROTS, CHOPPED
- 1 CAN CONDENSED MUSHROOMS SOUP
- 1 LARGE ONION CUT INTO THIN WEDGES
- 1/2 CUP BURGUNDY WINE OR BEEF BROTH
- 1/4 CUP QUICK COOKING TAPIOCA
- 1/2 TSP SALT
- 1/4 TSP DRIED THYME
- 1/4 TSP PEPPER
- HOT COOKED EGG NOODLES
Details
Preparation
Step 1
IN A 5 QT SLOW COOKER COMBINE THE 1ST 10 INGREDIENTS COVER AND COOK ON LOW 5-7 HOURS OR UNTIL MEAT IS TENDER. SERVE WITH NOODLES.
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