Beef Burgundy With Carrots

Ingredients:
  • 3 lbs round steak or stewing beef
  • 2 cans cream of mushroom soup
  • 1/2 pkg. dry vegetable soup mix
  • 1/4 cup Burgundy wine
  • 1 cup sliced carrots
  • rice
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Preparation:

Cut beef into small pieces. Combine soup, soup mix, Burgundy wine and carrots in a casserole. Cover and bake at 325° F for 2 1/2 hours. Serve over rice.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date: