With the onset of the colder weather season, I begin to think “comfort food” to warm the hearts and tummies of my family. This scrumptious recipe from Campbell’s fits the bill every time. And it’s so easy-to-make!
1 can (10-3/4 ounces) condensed golden mushroom soup
1 cup dry red wine,
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
2 cups small button mushrooms
2 cups fresh or frozen whole baby carrots
1 cup frozen small whole onions
1-1/2 pounds beef top round steak, 1-1/2-inches thick, cut into 1-inch pieces
1. Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3-1/2-quart slow cooker.
2. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours or until the beef is tender. Makes 6 servings.