Sunday, May 13, 2007

Easy Beef Burgundy

Could NOT be easier or more yummy.

From Better Homes and Gardens Low-Carb Slow Cooker Recipes
Makes 6 Servings
333 cal, 18 g fat, 1 g fiber = 8 pts/serving (rice or pasta extra)

1.5 pounds beef stew meat, trimmed and cut into 1 inch cubes
2 T. cooking oil
2 cans condensed cream of mushroom soup
3/4 cup Burgundy wine
1 envelope onion soup mix
8 oz. fresh mushrooms, sliced
Hot cooked whole wheat pasta or brown rice for serving

In a large skillet in hot oil, brown the meat (half at a time if necessary). Drain off fat. Combine soup, wine, onion soup mix in your slow cooker. Stir in meat and mushrooms.

Cover and cook on low heat setting for 8 to 10 hours or high heat setting for 4 to 5 hours. If desired, serve over hot pasta or rice.

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