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Beef Stew Bourguignone




Source of Recipe


internet


List of Ingredients




2 lbs. beef stew meat
2 T. cooking oil
2 (10-3/4 oz.) cans golden mushroom soup
1/2 c. chopped onion
1 large carrot, thinly sliced
3/4 c. dry red wine
1 (4 oz.) can sliced mushrooms, drained
1/4 tsp. crushed, dried oregano
1/4 tsp. Worcestershire Sauce
1/2 c. cold water
1/4 c. flour
hot cooked noodles


Recipe



In a skillet, brown meat in hot oil; drain. Transfer to a slow cooker. Stir in the 2 cans of soup, onion, carrot, wine, mushrooms, oregano, and Worcestershire Sauce.

Cover, and cook on low 10 to 12 hours.

Turn slow cooker on high. In a coffee mug or cup, blend 1/2 cup cold water into flour. Quickly stir into the crock-pot, until thickened and bubbly. Serve beef mixture over hot cooked noodles.

Serves 5 to 6.