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How To make Beef Stew Bourguignonne

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Ingredients
2
pound
beef stew meat, cut in 1 inch cubes
2
tablespoon
cooking oil
1
each
golden mushroom soup (10 3/4 ounce can condensed)
1/2
cup
onions, chopped
1/2
cup
carrot, shredded
1/3
cup
dry red wine
3
oz
mushrooms, canned, drained, chopped
1/4
teaspoon
oregano, crushed
1/4
teaspoon
worchestershire sauce
1/4
cup
flour
1

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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