Beef Burgundy -- w
Source of Recipe
BH&G 5 Ingredient Slow Cooking
Beef Burgundy (crockpot) -- w
Serves: 6
2 lb. beef stew meat
Nonstick cooking spray
1 16-oz. pkg. frozen stew vegetables
1 10-3-/4 can condensed golden mushroom soup
2/3 c. burgundy � or � beef broth
1/2 c. water
1 T. quick-cooking tapioca
If necessary cut up large pieces of meat. Lightly coat nonstick skillet with cooking spray. Add 1/2 of the meat; cook until brown on all sides. Remove from skillet. Repeat with remaining meat.
Place frozen vegetables in a 3-1/2 to4-qt. slow cooker. Top with meat. In a medium bowl stir together remaining ingredients. Pour over meat and vegetables. Cover and cook on LOW for 7-9 hours or on HIGH for 3-1/2 to 4-1/2 hours.
One serving equals: 291 calories�8 gm fat (3 gm saturated)�91 mg cholesterol�535 mg sodium�14 gm carbohydrate�1 gm fiber�34 gm protein +++WWP:6
|
|