Title: Beef Stew Bourguignonne
Categories: Crockpot
Yield: 6 Servings
| 2 | lb | Beef stew meat |
| | | (cut in 1-inch cubes |
| 2 | tb | Cooking oil |
| 1 | cn | Golden mushroom soup |
| | | (10 3/4-oz can condensed |
| 1/2 | c | Onions; chopped |
| 1/2 | c | Carrot; shredded |
| 1/3 | c | Dry red wine |
| 3 | oz | Mushrooms, canned; c hop/drain |
| 1/4 | ts | Oregano; crushed |
| 1/4 | ts | Worchestershire sauce |
| 1/4 | c | Flour |
| | | 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 1/2 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