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Beef Stew Bourguignonne (8/18/2006)

Beef Stew Bourguignonne
Recipe found in the "Fix it and forget it cookbook" submitted by Jo Haberkamp of Fairbank, Ia.

Ingredients:

2 lbs. Stewing beef, cut in 1-inch cubes
2 Tbsp. Vegetable oil
1 can Golden Mushroom soup
1 tsp. Worcestershire sauce
1/3 cup dry red wine
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
1/2 cup chopped carrots
4-oz. can mushroom stems & pieces, drained
1/2 cup cold water
1/4 cup flour
noodles, cooked

Directions;

Brown meat in oil in saucepan. Transfer to slow cooker. In a medium size bowl, mix together soup, Worcestershire sauce, wine, oregano, salt, pepper, onions, carrots and mushrooms. Pour over meat. Cover and cook on low 8-10 hours. Or on high 5-6 hours. Or, until meat is tender. Combine water and flour. Stir into beef mixture. Turn cooker on high. Cook and stir until thickened and bubbly. Serve over noodle.

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