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BEEF BURGUNDY

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Ingredients

  • 1.5 LBS BEEF STEW MEAT, CUT IN 1 IN. CUBES
  • 1/2 LB WHOLE FRESH MUSHROOMS, HALVED
  • 4 MEDIUM CARROTS CHOPPED
  • 1 CAN (10 3/4 OZ) CONDENSED GOLDEN MUSHROOM SOUP, UNDILUTED
  • 1 LARGE ONION, CUT INTO THIN WEDGES
  • 1/2 C BURGUNDY WINE OR BEEF BROTH
  • 1/4 C QUICK-COOKING TAPIOCA
  • 1/2 TSP SALT
  • 1/4 TSP DRIED THYME
  • 1/4 TSP PEPPER
  • 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 5.5 TO 6.5 HOURS OR UNTIL MEAT IS TENDER. SERVE OVER NOODLES.

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