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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
cook:
7 hrs
total:
7 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

291 calories; fat 8g; cholesterol 91mg; saturated fat 3g; carbohydrates 14g; mono fat 2g; insoluble fiber 1g; sugars 3g; protein 34g; vitamin a 3887.2IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 5.5mg; vitamin b6 0.3mg; folate 8.1mcg; vitamin b12 4mcg; sodium 535mg; potassium 593mg; calcium 10.1mg; iron 4.1mg.
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