"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."
nonstick cooking spray
beef stew meat, cut into 2-inch cubes
1 (16 ounce) packages
frozen stew vegetables
1 (10 3/4 ounce) cans
condensed golden mushroom soup
hot cooked wide egg noodles or
garlic mashed potatoes
snipped fresh parsley
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.
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.
To serve, spoon beef mixture over cooked noodles or garlic mashed potatoes. Sprinkle with parsley.