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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 |
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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.
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