Crock Pot Beef Burgundy

[Barbzeee]

Crockpot Beef Burgundy

Ingredients

1 1/2 lbs. well-trimmed beef stew meat -- cut into one inch cubes (I've also used frozen cubes of meat..)
2 medium onions cut into half inch wedges
1 pkg. sliced fresh mushrooms -- (8 ounce)
1 envelope beefy onion soup mix
3 Tablespoons cornstarch
Salt & pepper to taste ***** I omit the salt..but do use the pepper..

1 1/2 cups dry red wine (Burgundy or what ever kind you have )

Directions
Place beef, onions and mushrooms in a 4-quart or larger slow cooker (crockpot).
Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste.
Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
Stir well before serving. Serve over egg noodles...


You can add carrots in too... or steam on the side.. but I also don't use salt as the package of beefy onion soup has
enough in it for me

Number of Servings: 6




Enjoy

God Bless