Slow Cooker Simple Beef Bourguignonne

Pieces of beef top round get fork-tender when they're slow cooked together with red wine, golden mushroom soup and vegetables to make this savory and delicious stew.

At a glance

Prep

10 min.

Total

8 hr. 10 min.

Serves

Servings: about 1 1/4 cups each

Cook: 8 hr.

Made With

Campbell's® Condensed Golden Mushroom Soup

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

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

How to Make It

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

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Recipe Nutritional Information

Made With	Campbell's Golden Mushroom Soup
Calories	216
Total Fat	5g
Saturated Fat	2g
Cholesterol	54mg
Sodium	343mg
Total Carbohydrate	13g
Dietary Fiber	2g
Protein	23g
Vitamin A	122%DV
Vitamin C	7%DV
Calcium	3%DV
Iron	16%DV

Easy Substitutions

Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours
Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

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RID#50465