Beef Burgundy (slow cooker)

By Roger829

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

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.