Crock Pot Beef Burgundy

Texas State Technical College Culinary Arts Department

We are making Crock Pot Beef Burgundy on this week's "What's in Your Fridge!" Watch some simple steps to an amazing dinner for your family.

Crock Pot Beef Burgundy

Servings: 6

1 1/2 pounds beef chuck, 1" cube
1/2 pound mushrooms, halved
4 medium carrots, peeled and sliced 1/4"
10 3/4 ounces condensed mushroom soup, undiluted
1/2 each white onion, medium dice
1 clove garlic, minced
1/2 cup burgundy
1/4 cup quick cooking tapioca
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon white pepper

1. In a 5-qt. slow cooker, combine the first 10 ingredients.

2. Cover and cook on low for 5-6 hours or until meat is tender.

3. Serve with noodles or rice.



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