Beef Stew Bourguignonne

Course : Beef
Serves: 6
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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
1/2 cup onions -- chopped
1/2 cup carrot -- shredded
1/3 cup dry red wine
3 ounces mushrooms -- canned, c

Preparation / Directions:

1/4 teaspoon Oregano -- crushed 1/4 teaspoon Worchestershire sauce 1/4 cup 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.

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