Slow Cooker Simple Beef Bourguignon

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.


1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon dried thyme, crushed
6 ounces small whole mushrooms (about 2 cups)
2 cups fresh or thawed frozen whole  baby-cut carrots
1 cup frozen small whole onion, thawed
1.5 pounds boneless beef top round steak, 1 1/2-inches thick, cut into 1-inch pieces


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.