• 1 10-3/4-ounce can condensed golden mushroom soup
• 3/4 cup burgundy
• 1/4 cup quick-cooking tapioca
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 3 medium carrots, cut into 1-inch pieces
• 1 large onion, cut into thin wedges
• 1-1/2 pounds lean beef stew meat, cut into 3/4-inch cubes
• 8 ounces fresh mushrooms
• Hot cooked noodles

1. In a 3-1/2- to 6-quart electric crockery cooker stir together the soup, burgundy, tapioca , thyme, and pepper. Add the carrots and onion. Top with the stew meat and mushrooms.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over hot cooked noodles. Makes 6 servings.

Nutritional Information Nutritional facts per serving calories: 402, total fat: 10g, saturated fat: 4g, cholesterol: 83mg, sodium: 488mg, carbohydrate: 41g, fiber: 2g, protein: 32g, vitamin A: 92%, vitamin C: 6%, calcium: 3%, iron: 37%