Beef Burgundy
Ingredients
- 1 1/2 pounds stew meat cut into 10-inch cubes
- 1/2 pound fresh mushrooms halved
- 4 medium carrots chopped
- 1 can condensed golden mushroom soup undiluted
- 1 large onion cut into thin wedges
- 1/2 cup beef broth or Burgundy wine
- 1/4 cup quick-cooking tapioca or corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Salt and pepper to taste
- Egg noodles or rice
Instructions
- Cook egg noodles and set aside
- Combine all ingredients in a 5-quart slow cooker
- Cover and cook on low for 5-6 hours or until meat is tender
- Serve over noodles