"Beef Stew Bourguignonne"
| 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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