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Slow Cooker Burgundy Beef and Mushrooms Recipe

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This recipe for Slow Cooker Burgundy Beef and Mushrooms, by , is from The Van Hook/Harnagel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jana & Bryan

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds beef stew meat
2 tablespoon cooking oil
8 ounces fresh mushrooms, sliced
1 10.75 ounce can condensed cream of celery soup
1 10.75 ounce can condensed cream of mushroom soup
3/4 cup Burgundy wine or other dry red wine
1 envelope (1/2 of a 2 oz package) onion soup mix.
4 1/2 cups cooked noodles or rice

Directions:
Directions:
Trim fat from meat. Cut meat into 1 inch cubes. In a large skillet brown meat, half at a time, in hot oil over medium heat. Drain off fat. Set aside.

In a 3 1/2 to 5 quart slow cooker, combine mushrooms, cream of celery soup, cream of mushroom soup, wine and dry onion soup mix. Stir meat into mixture in cooker.

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

Serve over noodles or rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep 20 min Cook 8-10 hrs low or 4-5 hrs high

 

 

 

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