Redfield Recipes: Beef Stew

Beef Stew

Adapted from the Crockery Cooker Cook Book Beef Stew Bourguinonne

2	lbs	beef stew meat, cut in 1 inch cubes
2	Tbsp	cooking oil
1	10³/₄ oz can condensed golden mushroom soup
¹/₂	cup	chopped onion
¹/₂	cup	shredded (or chopped) carrot
1	very large potato (optional)
²/₃	cup	water (only if adding potato)
¹/₃	cup	dry red wine
1	3 oz can chopped mushrooms
¹/₂	tsp	dried oregano, crushed
¹/₂	tsp	Worcestershire sauce
¹/₄	cup	flour
	noodles

Brown meat in skillet in hot oil and drain. Put meat in medium sized Crock Pot or equivalent slow cooker. Stir in soup, onion, carrot, (optional potato and water), wine, drained mushroom, crushed oregano, and Worcestershire sauce. Cover and cook on the low setting for 10-12 hours.

About 5-10 minutes before serving, mix the flour with ¹/₂ cup cold water and stir into beef mixture. Continue stirring until thickened and bubbly.

Serve over noodles (or alone if you added potato). Serves about 6.