You may also like
Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 2 lb. stewing beef, cut into 1-inch pieces
- 1 envelope dry onion soup mix
- 1 (10 oz.) can cream of mushroom soup
- 1 (4 oz.) can whole mushrooms (including the juice)
- 1/2 c. red wine (Burgundy or vermouth)
- cut up carrots (optional; make sure they are covered with juice or they will discolor)
Method
- Combine all the ingredients in a crock-pot.
- Stir together well.
- Cover and cook on low for 10 to 12 hours; on high for 5 to 6 hours.
- Serve over noodles or rice.
