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.
Ingredients
-
Nonstick cooking spray
-
2 beef stew meat, cut into 2-inch cubes
-
1 16-ounce package frozen stew vegetables
-
1 10-3/4 ounce can condensed golden mushroom soup
-
2/3 cup Burgundy wine
-
1/3 cup water
-
1 tablespoon quick-cooking tapioca
-
Hot cooked wide 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- 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.
4
Makes: 6 servings
Nutrition Facts
Calories 291, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 91 mg, Sodium 535 mg, Carbohydrate 14 g, Total Sugar 3 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 1%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Beef in Red Wine
A simple wine sauce flavors stew meat made in the slow cooker for this beef dinner.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
Add Your Review
Your Rating: