Beef Stew Bourguignonne

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

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	10 hours
	Ready In	11 hours

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Ingredients

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	carrot	shredded
1/3	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

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 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.

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Member Review

Seven Layer Salad

I TRIED A RECEIPE THAT SOUNDS JUST LIKE THIS, I'VE BEEN LOOKING FOR IT. THANK YOU. THE SALD WAS DELIOUS AND DIFFERENT, HUSBAND, AND GRANDCHILDREN LOVED IT. SOUNDS VERY EASY TO MAKE. SALAD I TRIED HAD RED ONION, PLUS GREEN AND RED PEPPER MIXED. WILL TRY THIS AT HOLIDAY GATHERING .