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.



by 4  people


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Ingredients
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    Nonstick cooking spray
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    2   
    beef stew meat, cut into 2-inch cubes
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    1  16  ounce package 
    frozen stew vegetables
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    1  10 3/4 ounce can 
    condensed golden mushroom soup
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    2/3  cup 
    Burgundy wine
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    1/3  cup 
    water
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    1   tablespoon 
    quick-cooking tapioca
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    Hot cooked wide noodles or garlic mashed potatoes
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    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- or 4-quart slow cooker. Place beef on vegetables. Combine soup, wine, water, and 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. Sprinkle with parsley. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 291, Fat, total (g) 8, chol. (mg) 91, sat. fat (g) 3, carb. (g) 14, Monosaturated fat (g) 2, fiber (g) 1, sugar (g) 3, pro. (g) 34, vit. A (IU) 3887, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 535, Potassium (mg) 593, calcium (mg) 10, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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