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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 1/4 cups each)
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.
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Serves: 6 servings (about 1 1/4 cups each)
Prep Time: 10 minutes
Cook Time: 480 minutes
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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 mushroom (about 2 cups)
2 cups fresh or thawed frozen whole baby-cut carrots
1 cup frozen small whole onion, thawed
1 boneless beef top round steak, 1 1/2-inches thick (about 1 1/2 pounds), cut into 1-inch pieces




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.
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.


Notes:
Nutritional Values per Serving using 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

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