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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 6 |
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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 lbs 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 egg 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 to 4 quart slow cooker. Place beef on vegetables. Combine soup, wine, water, an 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 or garlic mashed potatoes. Sprinkle with parsley.
4. Makes: 6 servings.
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