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