Beef Stew Bourguignonne Recipe

• 2 lb Beef stew meat cut in 1" cubes
• 2 Tbsp. Veg. oil
• 1 can Golden brown mushroom soup (10 3/4 ounce.)
• 1/2 c. Onions minced
• 1/2 c. Carrot shredded
• 1/3 c. Dry red wine
• 3 ounce Mushrooms canned
• 1/4 tsp Oregano crushed
• 1/4 tsp Worcestershire sauce
• 1/4 c. Flour Warm cooked noodles

1. In skillet brown meat in warm 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 hrs.
5. Turn cooker to high-heat setting.
6. Blend 1/2 c. cool water slowly into flour; stir into beef mix.
7. Cook and stir until thickened and bubbly.
8. Serve beef mix over noodles.

meat, oil, golden brown mushroom soup, onions, carrot, red wine, mushrooms, oregano, worcestershire sauce, flour

Taken from cookeatshare.com/recipes/beef-stew-bourguignonne-82354 (may not work)