Crock Pot Beef Burgundy Stew |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 6 |
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I have been making this since I was a newlywed. We still love it today. I personally like it best over buttered noodles, but it is very flexible. Ingredients:
2 lbs lean stewing beef |
2 tablespoons oil |
1 (10 3/4 ounce) can 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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