The legend of beef burgundy.

Diana picked number 7. (Thanks Diana!) Number 7 was...

"Beef Burgundy" (6 quart pot)

~1 1/2 lbs beef stew meat, cut into 1-inch cubes
~1 1/2 lbs whole fresh mushrooms, halved (The card said 1/2 lb, but I had some extra from this week's CSA haul, so I put them in there, too.)
~4 medium carrots (Also from the CSA.)
~1 (10 3/4oz) can golden mushroom soup, undiluted
~1 onion, cut into thin wedges
~1/2 c beef broth
~1/4 c quick-cooking tapioca
~1/2 t salt
~1/4 t dried thyme
~1/4 t pepper
~hot cooked egg noodles

Combine first 10 ingredients in crock pot.
Cover and cook on low for 6 hours or until meat is tender.
Serve with noodles.

6 servings.

I think this (maybe?) the third time I've crocked a beef burgundy. It's quickly becoming one of my favorites. Mmm...so good.