Beef Burgundy

Beef Burgundy
	1 to 10 3/4 ounces 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 crockery cooker stir together the soup, burgundy, tapioca , thyme, and pepper. Add the carrots and onion. Top with the stew meat and mushrooms. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over hot cooked noodles. Makes 6 servings.

1 to 10 3/4 ounces 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 crockery cooker stir together the soup, burgundy, tapioca , thyme, and pepper. Add the carrots and onion. Top with the stew meat and mushrooms.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over hot cooked noodles. Makes 6 servings.

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