Beef stew bourguignonne
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Beef stew meat |
(cut in 1-inch cubes | ||
2 | tablespoons | Cooking oil |
1 | can | Golden mushroom soup |
(10 3/4-oz can condensed | ||
½ | cup | Onions; chopped |
½ | cup | Carrot; shredded |
⅓ | cup | Dry red wine |
3 | ounces | Mushrooms, canned; c hop/drain |
¼ | teaspoon | Oregano; crushed |
¼ | teaspoon | Worchestershire sauce |
¼ | cup | Flour |
Hot cooked noodles |
Directions
In skillet brown meat in hot oil; drain. Transfer meat to crockery cooker. Stir in soup, onion, carrot, wine, mushrooms, oregano, and Worcestershire. Cover; cook on low-heat setting for 10 to 12 hours.
Turn cooker to high-heat setting. Blend ½ cup cold water slowly into flour; stir into beef mixture. Cook and stir till thickened and bubbly. Serve beef mixture over noodles. Serves 6 Better Homes and Gardens Crockery Cooker
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