Beef Stew Bourguignone

By ghinman

Ingredients

• 2 lbs. stew beef cut into 1" cubes
• 2 tbs. oil or bacon fat
• 1 10 3/4 oz. golden mushroom soup
• 1/2 cup chopped onions
• 1/2 cup shredded carrots
• 1/3 cup dry red wine
• 1/4 tsp. oregano
• 1/2 cup chopped mushrooms
• 1/4 tsp. flour

Details

Servings 6

Preparation

Step 1

Brown meat in oil, put in cooker. Stir in soup, onion, carrots, wine, mushrooms, oregano, worcestershire, cover. Cook over low heat for 10 to 12 hours. Raise the temperature to high heat and add 1/2 cup of cold water and slowly add flour. Stir into meat. Cook and stir until bubbly. Serve over cooked rice and noodles.