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Beef Stew Bourguignon

2 lb Beef stew meat (cut in 1-inch cubes
2 tb Cooking oil
1 cn Golden mushroom soup (10 3/4-oz can condensed)
1/2 c Onions; chopped
1/2 c Carrot; shredded
1/3 c Dry red wine
3 oz Mushrooms, canned; chop/drain
1/4 ts Oregano; crushed
1/4 ts Worcestershire sauce
1/4 c Flour
Hot cooked noodles


In skillet brown meat in hot oil; drain. Transfer meat to slow cooker. Stir in soup, onion, carrot, wine, mushrooms, oregano, and Worcestershire. Cover; cook on low-heat setting for 10 to 12 hours. Turn cooker to high-heat setting. Blend 1/2 cup cold water slowly into flour; stir into beef mixture. Cook and stir until thickened and bubbly. Serve beef mixture over noodles. Serves 6

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