10 3/4 ounce can condensed golden mushroom soup
cup quick-cooking tapioca
teaspoon dried thyme, crushed
medium carrots, cut into 1-inch pieces
large onion, cut into thin wedges
pounds lean beef stew meat, cut into 3/4-inch cubes
ounces fresh mushrooms
Hot cooked noodles
- 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.
- 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