Beef Burgundy

Submitted by ElizabethKnicely

"Burgundy adds a touch of sophistication to this stew's deep mellow blend of mushrooms and vegetables. It makes a hearty dinner when served over noodles or garlic mashed potatoes."

 

• Ready In: 9hrs 30mins
• Ingredients: 9
• Serves: 6

ingredients

• nonstick cooking spray
• 907.18 g beef stew meat, cut into 2-inch cubes
• 453.59 g package frozen stew vegetables
• 304.75 g can condensed golden mushroom soup
• 157.80 ml Burgundy wine
• 78.78 ml water
• 14.79 ml quick-cooking tapioca
• hot cooked wide egg noodles or garlic mashed potatoes
• snipped fresh parsley

directions

1. Lightly coat a large skillet with cooking spray. Brown beef, half at a time, over medium heat in the skillet. Drain off fat. Place frozen vegetables in a 3 1/2 to 4 quart slow cooker. Place beef on vegetables. Combine soup, wine, water, an tapioca; pour over beef and vegetables.
2. Cover; cook on LOW-heat setting for 7 to 9 hours or on HIGH-heat setting for 3 1/2 to 4 1/2 hours.
3. To serve, spoon beef mixture over cooked noodles or garlic mashed potatoes. Sprinkle with parsley.
4. Makes: 6 servings.