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Beef Burgundy

Recipe Link: http://bhg.com

List of 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

Recipe



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 per serving: 402 calories, 10 g total fat, 4 g saturated fat, 83 mg cholesterol, 488 mg sodium, 41 g carbohydrate, 2 g fiber, 32 g protein, 92% vitamin A, 6% vitamin C, 3% calcium, 37% iron.