Beef Stew Bourguignonne

• 2 pounds stewing beef cut in 1 inch cubes
• 2 tablespoons vegetable oil
• 1 each soup, golden mushroom
• 1/2 cup onions chopped
• 1/2 cup carrots shredded
• 13 cup red wine dry
• 3 ounces mushrooms, canned canned, drained, chopped
• 1/4 teaspoon oregano crushed
• 1/4 teaspoon worcestershire sauce
• 1/4 cup flour, all-purpose
• 1 x noodles cooked, hot

1. In skillet brown meat in hot oil; drain.
2. Transfer meat to crockery cooker.
3. Stir in soup, onion, carrot, wine, mushrooms, oregano, and worcestershire.
4. Cover; cook on low-heat setting for 10 to 12 hours.
5. Turn cooker to high-heat setting.
6. Blend 1/2 cup cold water slowly into flour.
7. Stir into beef mixture.
8. Cook and stir until thickened and bubbly.
9. Serve beef mixture over noodles.
10. Serves 6.

stewing beef, vegetable oil, golden mushroom, onions, carrots, red wine, mushrooms, oregano, worcestershire sauce, flour, noodles

Taken from recipeland.com/recipe/v/beef-stew-bourguignonne-1106 (may not work)