Beef Stew Bourguignonne Recipe
Servings: 6
Ingredients
- 2 lb Beef stew meat cut in 1" cubes
- 2 Tbsp. Veg. oil
- 1 can Golden brown mushroom soup (10 3/4 ounce.)
- 1/2 c. Onions minced
- 1/2 c. Carrot shredded
- 1/3 c. Dry red wine
- 3 ounce Mushrooms canned
- 1/4 tsp Oregano crushed
- 1/4 tsp Worcestershire sauce
- 1/4 c. Flour Warm cooked noodles
Directions
- In skillet brown meat in warm 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 hrs. Turn cooker to high-heat setting. Blend 1/2 c. cool water slowly into flour; stir into beef mix. Cook and stir until thickened and bubbly. Serve beef mix over noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 136 | 49% |
| Total Fat 15.21g | 19% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.12g | |
| Cholesterol 27mg | 9% |
| Sodium 1257mg | 52% |
| Potassium 345mg | 10% |
| Total Carbs 23.68g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.44g | 2% |
| Protein 9.53g | 15% |
