Crock Pot Beef Burgundy Stew

Crock Pot Beef Burgundy Stew

INGREDIENTS

    • 2 lbs lean stewing beef
    • 2 tablespoons oil
    • 1 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted
    • 1/2 cup chopped onion
    • 1/2 cup shredded carrot
    • 1/3 cup Burgundy wine
    • 1/2 lb sliced mushrooms
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon Worcestershire sauce
    • 1/2 cup cold water
    • 1/4 cup flour

DIRECTIONS

  1. In a skillet, brown the stew meat in the oil;drain.
  2. Place meat into crock pot.
  3. Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
  4. Cover crock pot.
  5. Cook on low setting 10-12 hours.
  6. After cooking time turn crock pot to high.
  7. Blend the cold water and flour into a smooth paste.
  8. Stir into beef mixture.
  9. Cook and stir until thickened and bubbly.
  10. Serve over buttered noodles, rice, or on mashed potatoes.

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