Rich Burgundy Beef Stew

• 2 tbsp (30 mL) canola oil
• 1 1/2 lb (750 g) stewing beef, cut into 3/4" (2 cm) cubes
• 1 large onion, diced
• 1/2 cup (125 mL) burgundy wine
• 1 can (10 oz/284 mL) CAMPBELL'S(R) Condensed Cream of Mushroom and Garlic Soup
• 1/2 cup (125 mL) water
• 2 cups (500 mL) whole baby carrots
• 1 tbsp (15 mL) Worcestershire sauce
• 1/8 tsp (0.5 mL) ground black pepper
• 2 tbsp (30 mL) chopped fresh parsley leaves
• 1 tbsp (15 mL) lemon zest
• 6 cups (1.5 L) hot cooked noodles

1. Heat half of oil in large non-stick skillet at medium-high. Cook half of beef until browned on all sides. Transfer to slow cooker. Repeat for second batch. Reduce skillet heat to medium and cook onion until golden.
2. 2. Add onion and cook and stir until golden.
3. 3. Add wine to skillet and stir to loosen beef particles from bottom of pan. Pour mixture over beef in slow cooker. Add carrots, soup, water, Worcestershire sauce and pepper. Stir to combine well.
4. 4. Cook, covered, until beef is tender - on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours.
5. 5. Sprinkle parsley and lemon zest over stew. Serve with noodles.

canola oil, stewing beef, onion, burgundy wine, suae, water, baby carrots, worcestershire sauce, ground black pepper, parsley, lemon zest, noodles

Taken from www.epicurious.com/recipes/member/views/rich-burgundy-beef-stew-50126058 (may not work)