Burgundy adds a touch of sophistication to this stew's deep mellow blend of mushrooms and vegetables. It makes a hearty dinner when served over noodles or garlic mashed potatoes.
Lightly coat a large skillet with cooking spray. Brown beef, half at a time, over medium heat in the skillet. Drain off fat. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Place beef on vegetables. Combine soup, wine, water, and tapioca; pour over beef and vegetables.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
To serve, spoon beef mixture over cooked noodles. Sprinkle with parsley. Makes 6 servings.