Beef Bourguignonne-- YUM

 

Prep Time: 10 minutes

Cook Time: 8 to 9 hours

 

 

1 can (10 1/4 ounces) cream of mushroom soup

1 cup burgundy or dry red wine

2 cloves garlic, minced

1 teaspoon dried thyme leaves, crushed

2 cups (6 ounces) small button mushrooms

1 cup frozen whole onions, or 1 cup chopped onion

1 1/2 pounds beef top round steak, 1 1/2 inches thick, cut into 1 inch pieces.

 

MIX soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in slow cooker.

 

COVER and cook on LOW 8 to 9 hours (or HIGH 4 to 5 hours) until beef is fork tender.

 

Serves 6

 

TIP:  Slow cookers work best half full to 3/4 full, so go ahead and fill it up!  Freeze leftovers for another meal.