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Beef Burgundy
Ingredients
-
Nonstick cooking spray
-
2
beef stew meat, cut into 2-inch cubes
-
1
16 ounce package frozen stew vegetables
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1
10 3/4 ounce can condensed golden mushroom soup
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2/3
cup Burgundy wine
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1/3
cup water
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1
tablespoon quick-cooking tapioca
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Hot cooked wide noodles or garlic mashed potatoes
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Snipped fresh parsley
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.
Nutrition Facts
(Beef Burgundy)
- Servings Per Recipe 6,
- Calories 291,
- Protein (gm) 34,
- Carbohydrate (gm) 14,
- Fat, total (gm) 8,
- Cholesterol (mg) 91,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3887,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 535,
- Potassium (mg) 593,
- Calcium (DV %) 10,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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