Beef Burgundy

Simplify this classic beef and mushroom stew by using canned soup for the gravy and cooking it in a slow cooker.

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1 users rated this recipe an average rating of 1.0
Makes:
6 servings
Prep:
20 mins
Cook:
4 hrs
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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
 
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)
    Per serving:
  • 402 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 83 mg chol.,
  • 488 mg sodium,
  • 41 g carb.,
  • 2 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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