Post by Domestic Goddess on Oct 12, 2005 5:12:56 GMT 10
Beef Stew Bourguignone
( Recipe by DomesticGoddess )
2 lbs. beef stew meat
2 T. cooking oil
2-( 10 3/4 oz. ) cans golden mushroom soup
1/2 c. chopped onion
1 large carrot, thinly sliced
3/4 c. dry red wine
1-( 4 oz. ) can sliced mushrooms, drained
1/4 tsp. crushed, dried oregano
1/4 tsp. Worcestershire Sauce
1/2 c. cold water
1/4 c. flour
hot cooked noodles
In a skillet, brown meat in hot oil; drain.
Transfer to a slow cooker.
Stir in the 2 cans of soup, onion, carrot, wine, mushrooms, oregano
and Worcestershire Sauce.
Cook on low 10 to 12 hours.
Turn slow cooker on high.
In a coffee mug or cup, blend 1/2 c. cold water into flour.
Quickly stir into the crock-pot, until thickened and bubbly.
Serve beef mixture over hot cooked noodles.
Serves 5 to 6.
( Recipe by DomesticGoddess )
2 lbs. beef stew meat
2 T. cooking oil
2-( 10 3/4 oz. ) cans golden mushroom soup
1/2 c. chopped onion
1 large carrot, thinly sliced
3/4 c. dry red wine
1-( 4 oz. ) can sliced mushrooms, drained
1/4 tsp. crushed, dried oregano
1/4 tsp. Worcestershire Sauce
1/2 c. cold water
1/4 c. flour
hot cooked noodles
In a skillet, brown meat in hot oil; drain.
Transfer to a slow cooker.
Stir in the 2 cans of soup, onion, carrot, wine, mushrooms, oregano
and Worcestershire Sauce.
Cook on low 10 to 12 hours.
Turn slow cooker on high.
In a coffee mug or cup, blend 1/2 c. cold water into flour.
Quickly stir into the crock-pot, until thickened and bubbly.
Serve beef mixture over hot cooked noodles.
Serves 5 to 6.