Cooking Directions

• Season the beef as desired.  Cook the bacon in a 6-quart saucepot over medium-high heat for 2 minutes.  Add the beef and cook until well browned, stirring occasionally.
• Add the mushrooms and cook for 3 minutes, stirring occasionally.  Add the tomato paste and wine and cook and stir for 1 minute.  Add the soup and carrots and heat to a boil.  Reduce the heat to low.  Cover and cook for 35 minutes or until the beef is fork-tender.  Sprinkle with the parsley before serving.

Ingredients

• 1.5 pounds boneless beef chuck roast, cut into 1/2-inch pieces
• 4 strips bacon, cut into 1-inch pieces
• 1 package (8 ounces) sliced mushrooms
• 1 tablespoon tomato paste
• 0.5 cup dry red wine
• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 8 ounces baby-cut carrots, cut in half lengthwise
• 2 tablespoons chopped fresh parsley