I trim the meat, cut up the veggies and store them separately the night before. The next day, I toss all the ingredients into the slow cooker. Shortly before dinnertime, I cook the noodles and sometimes bake some cheesy garlic toast.
—MARY JO MILLER MANSFIELD, OH
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 6 SERVINGS
1 1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound whole fresh mushrooms, halved
4 medium carrots, chopped
1 can (10 3/4 ounces) condensed golden mushroom soup, undiluted
1 large onion, cut into thin wedges
1/2 cup Burgundy wine or beef broth
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked egg noodles
1. In a 5-qt. slow cooker, combine the first 10 ingredients.
2. Cover and cook on low for 5-6 hours or until meat is tender. Serve with noodles.
PER SERVING 1 cup (calculated without noodles) equals 273 cal., 9 g fat (3 g sat. fat), 73 mg chol., 642 mg sodium, 19 g carb., 3 g fiber, 24 g pro.