Beef Stew Bourguignone
( A Slowcooker Recipe )
2 lbs. beef stew meat
2 Tablespoons cooking oil
2 (10 3/4 oz.) cans golden mushroom soup
1/2 cup chopped onion
1 large carrot, thinly sliced
3/4 cup dry red wine
1 (4 oz.) can sliced mushrooms, drained
1/4 teaspoon crushed, dried oregano
1/4 teaspoon Worcestershire Sauce
1/2 cup cold water
1/4 cup flour
hot cooked noodles
In a skillet, brown meat in hot oil; drain.
Transfer to a slow cooker.
Stir in the 2 cans of soup, onion, carrot, wine, mushrooms,
oregano and Worcestershire Sauce.
Cook on low 10 to 12 hours.
Turn slowcooker on high.
In a coffee mug or cup, blend 1/2 cup cold water into flour.
Quickly stir into the slowcooker, until thickened and bubbly.
Serve beef mixture over hot cooked noodles.
Serves 5 to 6.
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1-1/2 lbs. beef stew meat, cut into bite-size pieces
1/2 cup flour (or more)
2 or more tablespoons shortening
salt & pepper
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat; while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
16 ounces of canned whole tomatoes, cut up
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)
Coat beef with flour.
In a large skillet, melt shortening.
Add the flour coated meat; season with salt and pepper.
When the meat is almost browned, add onions; finish browning.
Add the Worcestershire sauce; stir for another minute.
Transfer to a 5 quart Dutch Oven, or a large soup kettle.
Add the hot water, bouillon granules, thyme, bay leaf,
lemon juice and whole cloves.
Bring to a boil.
Cover, reduce heat to a simmer, and cook for 2 hours.
Add the carrots, potatoes, green peppers, celery,
mushrooms and tomatoes.
Cover and simmer 1-1/2 hours.
Remove bay leaf and whole cloves at this point.
Bring back to a boil.
Combine the flour and cold water.
Add to the boiling soup; stirring constantly.
Finally add the Kitchen Bouquet; mix through thoroughly.
Serves 8 - 10.
Note: Sometimes you'll only need 3 tablespoons of flour,
mixed with 1/3 cup cold water to thicken the stew.
Also, you can substitute venison meat for the beef stew meat.