This comes together in a snap and smells wonderful while cooking. I found this recipe in a magazine years ago and had a little chuckle over the name.
Servings: 4-6Prep Time: 5 min Cook Time: 4 hours on high
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup dry red wine
1 packet onion soup mix
1/2 tsp dried thyme
2 lbs lean beef chunks for stew
8 oz (2 cups) baby carrots
2 oz sliced mushrooms
Whisk mushroom soup, wine, soup mix, and thyme in 3 quart or larger crock pot until well blended. Add remaining ingredients and stir until coated. Cover and cook on high 4 hours or on low 8-10 hours until meat is very tender. Serve over hot cooked noodles or mashed potatoes.
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