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.
Recipe from Better Homes and Gardens
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
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.
To serve, spoon beef mixture over cooked noodles. Sprinkle with parsley. Makes 6 servings.
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