Home, About Me, Recipes, Hints & Tips

Beef Burgundy

 

 

1 to 10 3/4 ounces 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

 

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.

 


 

 

 

Home, About Me, Recipes, Hints & Tips