Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 can (10 3/4 Oz.) Condensed Cream Of Mushroom Soup
- ½ cups Dry Red Wine
- 1 package (1 1/4 Oz.) Beefy Onion Soup Mix
- ½ teaspoons Dried Thyme
- 1-½ pound Lean Beef Chuck, Cut In Chunks
- 2 cups Baby Carrots
- 8 ounces, weight Sliced Mushrooms (any Kind)
- Pepper To Taste
Preparation Instructions
Put mushroom soup, wine, soup mix, and thyme in a 3-qt or larger slow cooker. Whisk until blended.
Add beef, carrots, and mushrooms. Stir until coated. Cover and cook on high for 4 hours or low for 8 to 10 hours until meat is very tender.
Sprinkle with fresh ground pepper and a dash of thyme. Serve alone or with egg noodles.
