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Beef Stew Bourguignonne

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Submitted by rgc73

A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine.

YIELD

6 servings

PREP

30 min

COOK

10 hrs

READY

11 hrs

Ingredients

2 907.2
POUNDS G STEWING BEEF
cut in 1 inch cubes
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
EACH EACH SOUP, GOLDEN MUSHROOM *
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CARROTS
shredded
79
CUP ML RED WINE
dry *
3 86.7
OUNCES ML/G MUSHROOMS, CANNED
canned, drained, chopped
¼ 1.3
TEASPOON ML OREGANO
crushed
¼ 1.3
TEASPOON ML WORCESTERSHIRE SAUCE
¼ 59
1 1
X X NOODLES
cooked, hot *

Directions

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 until thickened and bubbly. Serve beef mixture over noodles.

Serves 6.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 544 58% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 126mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 84g
Vitamin A 36% Vitamin C 3%
Calcium 3% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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