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Beef Burgundy (slow cooker)

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Ingredients

  • beef stew meat 1 1/2 pounds , cut into 1-inch cubes
  • mushrooms 1/2 pound fresh , halved
  • carrots 4 mediums , chopped
  • mushroom soup 1 (10 3/4-ounce) can condensed golden
  • onion 1 large , cut into thin wedges
  • burgundy wine 1/2 cup , or beef broth
  • tapioca 1/4 cup quick-cooking
  • salt 1/2 teaspoon
  • thyme 1/4 teaspoon dried
  • pepper 1/4 teaspoon
  • Hot cooked egg noodles

Details

Servings 6

Preparation

Step 1

In a 5-qt. slow cooker, combine the first 10 ingredients.
Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender.
Serve with noodles. Yield: 6 servings.

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