Beef stew bourguignonne

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

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