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.
Nutrition Facts
Serving Size 190g (6.7 oz)Amount per Serving
Calories 54458% of calories 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?
