Lunch: Beef Burgundy with Noodles Recipe
Ingredients
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound whole fresh mushrooms, halved
4 medium carrots, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 large onion, cut into thin wedges
1/2 cup Burgundy wine or beef broth
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked egg noodles
Instructions
In a 5-qt. slow cooker, combine the first 10 ingredients.
Cover and cook on low for 5-6 hours or until meat is tender. Serve with noodles.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
