Beef Stew Bourguignonnecrockpot 2.00 lb beef stew meat 1 (cut in 1-inch cubes 2.00 tablespoon cooking oil 1.00 can golden mushroom soup 1 (10 3/4-oz can condensed 0.50 cup onions; chopped 0.50 cup carrot; shredded 0.33 cup dry red wine 3.00 oz mushrooms, canned; c hop/drain 0.25 teaspoon oregano; crushed 0.25 teaspoon worchestershire sauce 0.25 cup flour 1 hot cooked noodles 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 1/2 cup cold water slowly into flour; stir into beef mixture. Cook and stir till thickened and bubbly. Serve beef mixture over noodles. Serves 6 Better Homes and Gardens Crockery Cooker |
