Simple Beef Bourguignon

• 1 can (10 3/4 Oz.) Condensed Cream Of Mushroom Soup
• ½ cups Dry Red Winered-wine
• 1 package (1 1/4 Oz.) Beefy Onion Soup Mixbeefy-onion-soup-mix
• ½ teaspoons Dried Thymethyme
• 1-½ pound Lean Beef Chuck, Cut In Chunks
• 2 cups Baby Carrotscarrot
• 8 ounces, weight Sliced Mushrooms (any Kind)
• Pepper To Tastepepper

1. 01Put mushroom soup, wine, soup mix, and thyme in a 3-qt or larger slow cooker. Whisk until blended.
2. 02Add beef, carrots, and mushrooms. Stir until coated. Cover and cook on high for 4 hours or low for 8 to 10 hours until meat is very tender.
3. 03Sprinkle with fresh ground pepper and a dash of thyme. Serve alone or with egg noodles.

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