Beef Stew Bourguignonne
A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine. 39
39
Ingredients
| 2 | pounds |
stewing beef
cut in 1 inch cubes |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
soup, golden mushroom
|
* |
| ½ | cup |
onions
chopped |
|
| ½ | cup |
carrots
shredded |
|
| ⅓ | cup |
red wine
dry |
* |
| 3 | ounces |
mushrooms, canned
canned, drained, chopped |
|
| ¼ | teaspoon |
oregano
crushed |
* |
| ¼ | teaspoon |
worcestershire sauce
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | 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.
