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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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 4 hrs

Beef Burgundy

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.
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Nutrition Facts (Beef Burgundy)

  • Per serving:
  • 402 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 83 mg chol. ,
  • 488 mg sodium ,
  • 41 g carb. ,
  • 2 g fiber ,
  • 32 g pro.
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