Cooking Directions

• 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.

Ingredients

• 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