Beef Burgundy


2 lbs. stew meat cut into one-inch cubes

1 can condensed cream of mushroom soup

1 can creamy onion soup

1 cup sliced mushrooms or chopped onion (optional)

1/4 cup burgundy wine (or red cooking wine)



Place meat in slow cooker (crock pot). Stir in soups, mushrooms or onion if desired, and wine. Scrape down sides of slow cooker. Cover and cook on high for 4 to 5 hours or on low for 8 to 9

hours or until very tender. Serve over noodles.


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