Beef Burgundy (slow cooker)
By Roger829
Rate this recipe
5/5
(2 Votes)
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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