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Boeuf Bourguignon

2 lb Round steak; cubed
1 Tbsp Cornstarch
1 Tbsp Kitchen Bouquet
4 ea Carrots; peel and slice
1 cup Celery; sliced
1 cup Burgundy wine
2 ea Beef bouillon cubes
2 Tbsp Catsup
6 oz B&B mushrooms with broth
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Marjoram
1/2 tsp Thyme


Toss beef in Kitchen Bouquet. Then add cornstarch. Mix with other ingredients, put in slow cooker and cook for 8-10 hours. Serve with broad egg noodles. (Can also fix in casserole and cook at 325 degrees for 3 1/2 hours--stir every 30 minutes or so--but no need to stir in slow cooker).

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