1 (10.75 ounce) can Campbell’s?(r) Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
2 cups small whole mushrooms
2 cups fresh or thawed frozen whole baby carrots
1 cup frozen small onions, thawed
1 1/2 pounds beef top round steak, 1 1/2-inches thick, cut into 1-inch pieces
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.