Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef stew meat |
| \N \N | (cut in 1-inch cubes |
| 2 tablespoons | Cooking oil |
| 1 can | Golden mushroom soup |
| \N \N | (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 |
| \N \N | Hot cooked noodles |
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