Beef Burgundy

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: 9 hrs 30 mins
• Serves: 6

Ingredients

•  nonstick cooking spray
• 2  lbs beef stew meat, cut into 2-inch cubes
• 1 (16 ounce) package  frozen stew vegetables
• 1 (10 3/4ounce) can  condensed golden mushroom soup
• 2⁄3 cup Burgundy wine
• 1⁄3 cup water
• 1  tablespoon 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.