Slow Cooker Beef Burgundy

Burgundy adds a touch of sophistication to this stew's deep mellow blend of mushrooms and vegetables. It makes a hearty dinner when served over noodles or garlic mashed potatoes.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 7 hrs to 9 hrs (low) or 3-1/2 to 4-1/2 hrs. (high) Slow Cooker: 3-1/2 or 4 qt.

Slow Cooker Beef Burgundy

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2.0 by 2 people

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Directions

  1. Lightly coat a large skillet with cooking spray. Brown beef, half at a time, over medium heat in the skillet. Drain off fat. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Place beef on vegetables. Combine soup, wine, water, and tapioca; pour over beef and vegetables.
  2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
  3. To serve, spoon beef mixture over cooked noodles. Sprinkle with parsley. Makes 6 servings.
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Nutrition Facts (Slow Cooker Beef Burgundy)

  • Per serving:
  • 291 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 91 mg chol. ,
  • 535 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 34 g pro.
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