Beef Burgundy
(1 votes, average: 5.00 out of 5)
Loading ...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 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
Directions
In a 5-quart slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. Serve with noodles.
Posted in Main Dishes, Meat, Poultry and Seafood
