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Beef Burgundy
Ingredients
-
1
10 3/4 ounce can condensed golden mushroom soup
-
3/4
cup burgundy
-
1/4
cup quick-cooking tapioca
-
1
teaspoon dried thyme, crushed
-
1/4
teaspoon pepper
-
3
medium carrots, cut into 1-inch pieces
-
1
large onion, cut into thin wedges
-
1 1/2
pounds lean beef stew meat, cut into 3/4-inch cubes
-
8
ounces fresh mushrooms
-
Hot cooked noodles
Directions
1. In a 3-1/2- to 6-quart electric crockery cooker stir together the soup, burgundy, tapioca , thyme, and pepper. Add the carrots and onion. Top with the stew meat and mushrooms.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over hot cooked noodles. Makes 6 servings.
Nutrition Facts
(Beef Burgundy)
- Servings Per Recipe 6,
- Calories 402,
- Protein (gm) 32,
- Carbohydrate (gm) 41,
- Fat, total (gm) 10,
- Cholesterol (mg) 83,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 948,
- Vitamin C (mg) 4,
- Sodium (mg) 488,
- Calcium (DV %) 30,
- Iron (DV %) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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