Every Thursday Sandra at Diary of a Stay Home Mom has recipes for Slow Cookers from other readers. She calls it Slow Cooking Thursdays and you can find some really good recipes. She also just got back from visiting her family in South Africa where she is from. She hadn't been back in over ten years! The pictures of her trip were great.
I made this Tuesday night and our kids loved it! Great flavor, tender meat, and super easy. No one in our family is a fan of mushrooms so this recipe does not include any vegetables commonly found in Beef Burgundy. Plus, I used inexpensive meat and had wine with dinner since I didn't want the bottle to go to waste.
- 2lb package of cute up stew meat
- 1 can cream of mushroom soup
- 1 package of Dry Onion Soup Mix (I used the Golden Onion mix)
- 1/2 cup of dry red wine (I used Columbia Crest Merlot because I have no idea what is "dry" and what is "non-dry" but my husband who actually reads our subscription to the Wine Spectator told me it would work)
- Cooked Egg Noodles
Lightly grease your crock pot and then mix the cream of mushroom soup together with the red wine and place the meat on top. Sprinkle the entire packet of dry soup mix over all. Cook on low for 8 hours or high for 4.
When I came home from work I gave this a good stir. I thought it seemed a little thin. In a 2 cup measuring cup I added a 1/2 cup of cold water and 2 spoonfuls of cornstarch and mixed it together to get out all the lumps. I poured this into the crockpot and stirred. I let it cook for another 1/2 hour. I thought the consistency was perfect.