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Beef Burgundy

Makes: 6 servings
Prep 20 mins Cook 4 hrs
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,
  • cal. (kcal) 402,
  • Fat, total (g) 10,
  • chol. (mg) 83,
  • sat. fat (g) 4,
  • carb. (g) 41,
  • fiber (g) 2,
  • pro. (g) 32,
  • vit. A (RE) 948,
  • vit. C (mg) 4,
  • sodium (mg) 488,
  • calcium (mg) 30,
  • iron (mg) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

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