Slow Cooker
Campbell sВ Beef Bourguignonne
Beef and vegetables slow-cooked in a red wine sauce with Campbell’s soup. A simplified take on a French classic—elegant yet easy.
Ingredients:
- 1 (10.75 ounce) can campbell'sВ® condensed golden mushroom soup
- 1 cup burgundy or other dry red wine
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves, crushed
- 2 cups small whole mushrooms 2 cups fresh or thawed frozen whole baby carrots
- 1 cup frozen small onions, thawed 1 1/2 pounds 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.