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Beef Stew Bourguignonne

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Ingredients
  Stewing beef 2 Pound, cut into 1 inch cubes
  Cooking oil 2 Tablespoon
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can, Golden)
  Worcestershire sauce 1 Teaspoon
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Dried oregano 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chopped onions 1 Cup (16 tbs)
  Carrots 1⁄2 Cup (8 tbs)
  Canned mushroom pieces 4 Ounce, drained (1 Can)
  Flour 1⁄4 Cup (4 tbs)
  Cooked noodles 2 Cup (32 tbs)
Directions

MAKING
1) In a saucepan, brown the meat in oil and put the cooked meat in a slow cooker.
2) Mix the soup, wine, Worcestershire sauce, oregano, salt, pepper, carrots, onions and mushrooms together. Pour the mixture all over the meat.
3) Cover the cooker and cook over low heat for 10 to 12 hours.
4) Combine together the flour and water and stir the paste into the beef mixture. Turn the heat to high and cook and stir till the mixture is bubbly and thick.

SERVING
5) Serve hot over the cooked noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
8

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4.186665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 383 Calories from Fat 103

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 90.5 mg30.2%

Sodium 950.8 mg39.6%

Total Carbohydrates 36 g11.8%

Dietary Fiber 2.3 g9.3%

Sugars 2.9 g

Protein 28 g55.1%

Vitamin A 27.7% Vitamin C 3.6%

Calcium 3.2% Iron 12.7%

*Based on a 2000 Calorie diet

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Beef Stew Bourguignonne Recipe