Recipe by Campbell's Kitchen
"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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1 (10.75 ounce) can
Campbell's® Condensed Golden Mushroom Soup
Burgundy or other dry red wine
dried thyme leaves, crushed
small whole mushrooms
fresh or thawed frozen whole baby carrots
frozen small onions, thawed
1 1/2 pounds
beef top round steak, 1 1/2-inches thick, cut into 1-inch pieces
Very flavorful and easy, so much less complicated than traditional Beoff Bourguignon. I subbed coarsely chopped yellow onion for the pearl onions. The sauce is very thin so I served it over wide egg noodles.
Good, not great. Needs a bit more seasoning and flavor. I'd recommend including more flavorful aromatics.
We did not like this at all. We didn't have Burgandy so we subbed Merlot which may have been the reason. I found it didn't have very much flavor at all. We added Greek Seasoning to it which helped but still overall we won't make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's(R) Beef Bourguignonne
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 84
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