Beef Stew Bourguignonne Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 lb: beef stew meat, cut in 1-inch cubes
2 tablespoon: cooking oil,
1 can: golden mushroom soup 10 3/4-ounce c, an condensed
1/2 cup: onions, chopped
1/2 cup: carrot, shredded
1/3 cup: dry red wine,
1 can: mushrooms, 3-ounce chopped drained
1/4 teaspoon: oregano, crushed
1/4 teaspoon: worchestershire sauce,
1/4 cup: flour,
1: hot cooked noodles,
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 Source: Better Homes and Gardens Crockery Cooker-
Cook Book (This is an entertaining special selection) Posted on Genie by
B.JOHNSON77 on 7/28/91
Yield: 6 servings
Source from luhu.jp
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 Source: Better Homes and Gardens Crockery Cooker-
Cook Book (This is an entertaining special selection) Posted on Genie by
B.JOHNSON77 on 7/28/91
Yield: 6 servings
Source from luhu.jp