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Slow Cooker Simple Beef Bourguignonne

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."

Rate/Review | Read Reviews (9)

Prep Time:
10 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (10.75 ounce) can 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
2 cups fresh or thawed frozen whole baby-cut carrots
1 cup frozen small whole onions, thawed
1 (1 1/2 pound) boneless beef top round steak, 1 1/2 inches thick, cut into 1-inch pieces

Directions

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.

Footnotes

Recipe Tips:
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.