Burgundy Beef Stew

Constance Myers

2 pounds beef, in chunks
1 can condensed tomato soup
1 envelope onion soup mix
3/4 Cup burgundy wine
potatoes
carrots
celery

Combine and cook in crockpot five hours (start on high till boiling, then on simmer), OR in 275 degree oven in covered baking dish for five hours. Do not add any seasoning.

Post a comment
To comment on this article you must be logged in. Not a member?

USER COMMENTS

No comments have been posted. Be the first!

Login:

Forgot password?