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Beef Burgundy Recipe

Beef > Crock Pot

Rating:

1 can condensed golden mushroom soup
¾ cup burgundy
¼ cup quick-cooking tapioca
1 teaspoon dried thyme, crushed
¼ teaspoon pepper
3 medium carrots, cut into 1-inch pieces
1 large onion, cut into thin wedges
1 ½ pounds lean beef stew meat, cut into ¾-inch cubes
8 ounces fresh mushrooms
Hot cooked noodles

Stir together the soup, burgundy, tapioca , thyme and pepper in a crockpot. Add the carrots and onion. Top with the stew meat and mushrooms. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Serve over hot cooked noodles.

Makes 6 servings.