Beef Burgundy

Prep Time: 10 minutes
Cook Time: 7 hours to 9 hours 15 minutes
Makes 6 servings

2 pounds beef stew meat

1 package (16 ounces) frozen stew vegetables

1 can (10.75 ounces) condensed golden mushroom soup

²/₃ cup Burgundy wine or reduced-sodium beef broth

¹/₃ cup water

1 tablespoon quick-cooking tapioca

1. Cut up any large pieces of meat, if necessary. Lightly coat a large skillet with cooking spray and cook half the beef over medium heat until browned. Repeat with the remaining beef. Drain off the fat.

2. Place the frozen vegetables in a 4- to 6-quart slow cooker. Top with the meat. In a medium bowl, stir together the soup, wine or broth, water, and tapioca. Pour over the meat and vegetables in the cooker.

3. Cover and cook on low for 7 to 9 hours, or until the beef is fork-tender.

Per serving: 376 calories, 28 g protein, 14 g carbohydrates, 21 g fat, 8 g saturated fat, 1 g fiber, 460 mg sodium