Incredibly Easy Slow Cooker Beef Burgundy

Dinner from Sunday. I've definitely made stew with all-fresh vegetables and herbs and whatnot, but if you're pressed for time, this takes about 5 minutes to prepare.

2 lbs. beef stew meat
1 lb package frozen stew vegetables
1 10 3/4-oz can condensed golden mushroom soup (Campbells's makes this)
2/3 cup Burgundy (or any earthy/woody cheap red wine)
1 tablespoon quick-cooking tapioca

Put frozen vegetables in slow cooker.
Put meat on top on vegetables.

In a medium bowl, stir together soup, wine, 1/3 cup water, and tapioca.
Pour mixture over meat and veggies.

Cover and cook on low for 7-8 hours or on high for about 4 hours.
Try not to salivate too badly as your apartment is filled with the intoxicating fragrance of stewing beef.

Eat with crusty bread.