Beef Stew Bourguignonne/Noodles
Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 pounds beef stew meat cut in 1 inch cubes
2 tablespoons cooking oil
1 can golden mushroom soup 10 3/4-ounce can condensed
1/2 cup onions -- chopped
1/2 cup carrot -- shredded
1/3 cup dry red wine
1 can mushrooms -- 3-ounce chop-drain
1/4 teaspoon oregano -- crushed
1/4 teaspoon worchestershire sauce
1/4 cup flour
1 package hot cooked noodles
 

Preparation:

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.