Pieces of beef top round get fork-tender when they're slow cooked together with red wine, golden mushroom soup and vegetables to make this savory and delicious stew.
Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup1 cup Burgundy or other dry red wine2 cloves garlic, minced1 teaspoon dried thyme, crushed6 ounces small whole mushrooms (about 2 cups)2 cups fresh or thawed frozen whole baby-cut carrots1 cup frozen small whole onion, thawed1.5 pounds boneless beef top round steak, 1 1/2-inches thick, cut into 1-inch pieces
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