MENU
 
 
 
 

  • Beef Stew Bourguignonne

    0 votes
    Beef Stew Bourguignonne
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

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

    Similar Recipes

    Leave a review or comment