BEEF BURGUNDY WITH NOODLES

Beef Burgundy with Noodles image

To save time, the night before serving this tasty dish, Mary Jo Nikolaus in Mansfield, Ohio trims the meat, cuts up the vegetables and stores in the fridge in separate containers. Prep takes only minutes next morning. At night, she simply cooks the noodles and bakes some cheesy garlic toast to complete her warm, hearty, fuss-free meal!

Provided by Taste of Home

Categories Dinner

Time 5h10m

Yield 6 servings.

Number Of Ingredients 11

Previous Next

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound whole fresh mushrooms, halved
4 medium carrots, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 large onion, cut into thin wedges
1/2 cup Burgundy wine or beef broth
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked egg noodles

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. , Cover and cook on low for 5-6 hours or until meat is tender. Serve with noodles.

Nutrition Facts : Calories 273 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 642mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.