Whenever my mom would be gone for the night or out of town for a conference, my dad would make me his slow cooker beef burgundy without fail. I didn’t realize at the time what an easy recipe it was, because wow, easy.
In the slow cooker, combine the cheapest stew meat you can find, a can of golden mushroom soup, then that can’s worth of burgundy wine. Cook the crap out of it for 5-7 (longer is better) on low. Serve over egg noodles. And that’s it! However I like it add baby carrots, mushrooms, and sliced onions.
And THEN, eat the leftovers on a sub roll the next day omg.
When I took the first bite I had a definite flashback to hanging out with my dad. I think he’d be happy to know I’m still making it.