Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Burgandy Beef




Source of Recipe


Ezine


List of Ingredients




1 to 1 ½ # Stewing Beef, cut into bite sized pieces
1 can Cream of Mushroom soup, undiluted
1 small can (4 oz.) Mushrooms
½ C Red Wine (preferrably Burgandy)
1 envelope Dry Onion Soup Mix


Recipe



In crockpot, combine beef, soup, mushrooms, wine, and dry onion soup mix. Stir well. Cover and cook on high for 1 hour, then on low setting for 5 ½ to 6 hours. Server over rice or noodles. This may also be cooked in a roaster or covered casserole. Bake at 250 for 5 hours. Long, slow cooking makes it so tender and flavorful.
TIP: You can eliminate the 1 hour of HIGH cooking and just go to low if you need to leave the crockpot . Just give the beef 8 hours or more to cook.