Beef Stew Bourguignonne


Course : Beef
Serves: 6
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Ingredients:


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, chopped
 

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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