Crockpot Burgundy Beef Recipe II

3 lbs of beef; cut into large cubes
2 Tbsps of veggie oil
1 canned tomato bisque soup
1 envelope onion soup mix (dry)
1 canned cream of mushroom soup
1 soup can of Burgundy wine
1 canned minestrone soup

In a medium-sized bowl, dredge the beef in flour. Place a large nonstick skillet with veggie oil over medium heat.

When the oil is hot, saute the beef ’til sides are brown. Remove the beef from the heat and transfer to a platter with paper towels to drain excess fat. Transfer beef to crockpot.

Combine Burgundy wine with minestrone soup, tomato bisque soup, cream of mushroom soup, and dry onion soup in another bowl. Whisk ’til blended well. Pour this mixture over the beef.

Cover crockpot with lid. Set heat to low. Cook ’til beef is tender (approximately 6-8 hours). Stir occasionally. May be served over pasta or steamed rice.

>> Crockpot Burgundy Beef Recipe II