Campbell's Beef Bourguignonne

Think it's too hot to cook? You can enjoy this delicious, home-cooked
dinner in the slow-cooker. The kitchen stays cool and so do you!

Campbell's Beef Bourguignonne
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 8 hr.

1 can (10 3/4 ounces) Campbell's(R) Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
2 cups small whole mushrooms (about 6 ounces)
2 cups fresh or thawed frozen whole baby carrots
1 cup frozen small whole onion, thawed
1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Directions:
Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef
in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours Serves 6.

Kitchen Clip:
This dish tastes great when served over egg noodles. Add a tossed green
salad, and the meal is complete.
Received on Mon Jul 20 20:46:08 2009