Dinner Tonight: Beef Burgundy in Crockpot

Dinner tonight couldn't be easier...it's in the crockpot! I love using the crockpot (slow cooker, however you refer to it.) It keeps my kitchen cool, it means no thinking about dinner until we are ready to eat, and there is a lot less cleanup. It's great for when you have a full day, whether in or out of the home...just do a little prep in the morning and forget about it! Want to see my crockpot?

It's a Hamilton Beach, Stay or Go. I love it. I got it for Christmas a couple of years ago. It has the neatest feature on the front...it's a little tag holder where you can put the name of the recipe you have in the slow cooker!

Anywho, on to the recipe. Tonight it's Beef Burgundy, from Simple & Delicious magazine, Jan/Feb 2007 issue. I first made this in Feb of 07 and it has become a mainstay in our dinner lineup.

Beef Burgundy

1 1/2 pounds beef stew meat
1/2 pound fresh mushrooms, halved
4 medium carrots, chopped
1 can golden mushroom soup, undiluted
1 onion, cut into wedges
1 cup burgundy wine, or 1 can beef broth
1/4 cup quick cooking tapioca
1/2 tsp salt
1/4 tsp thyme
1/4 tsp pepper

Combine all ingredients in slow cooker. Cover and cook on low 5-6 hours or until meat is tender. Serve over rice or noodles.