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Beef Stew Bourguignonne

 

A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine.
39

Yield

6

servings

Prep

30

min

Cook

10

hrs

Ready

11

hrs

Trans-fat Free, Low Sodium
 

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
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.

 

* not incl. in nutrient facts

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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?

 

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