Beef Stew Bourguignonne
Adapted from
Recipes from the Kitchens of Family and Friends
Ingredients
- 2 lbs beef stew meat, cut into 1-in cubes
- 2 Tbs oil
- 1 can (10 3/4 oz) condensed mushroom soup
- 1 med onion, chopped
- 3 cloves garlic, pressed or chopped
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 3 carrots, peeled and chopped into bite size pieces
- 6-8 med. size mushrooms, cut in half
- 1 Tbs (more or less depending on your taste) Worcestershire sauce
- 1/3 C dry red wine
- 1/4 C flour
Brown meat, in hot oil in skillet, add onion and garlic and cook until they are translucent. stir in oregano and pepper. Transfer meat mixture to crock pot, add carrots and mushroom, Worcestershire sauce and soup. Stir until mixed. Cover and cook on low for 12 hours (adjust cooking time to your slow cooker).
Turn cooker to high heat setting. Mix flour in 1/2 C cold water (slowly so you don't get lumps) and stir into beef mixture. Cook and stir until sauce is thickened and bubbly.
Serve over hot cooked noodles, or rice, or potatoes.
Serves 6