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Beef Burgundy In A Crockpot


Makes 6 servings

1 10 3/4-ounce can condensed
   golden mushroom soup
3/4 cup burgundy
1/4 cup quick-cooking tapioca
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
3 medium carrots, cut into
   1-inch pieces
1 large onion, cut into thin wedges
1 1/2 pounds lean beef stew meat,
   cut into 3/4-inch cubes
8 ounces fresh mushrooms
Hot cooked noodles 

In a 3-1/2 to 6-quart electric crockpot, stir together the soup, burgundy, thyme, tapioca, and pepper.

Add in the carrots and onion.

Top with the mushrooms and stew meat.

Cover and cook on at low-heat for 8 to 10 hours or on high-heat for 4 to 5 hours.

Serve over hot cooked noodles.

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