Beef Stew Bourguignonne

Ingredients

900 gr beef stew meat
30 ml cooking oil
1 golden mushroom soup
10 3/4 condensed
60 gr onions
95 gr carrot
80 ml dry wine
32 gr mushrooms
1 gr oregano
1 ml worchestershire sauce
32 gr flour
1 noodles

Instructions

In skillet brown meat in hot oil; drain. Transfer meat to crockery cooker. Stir in soup, onion, carrot, wine, mushrooms, oregano, and worcestershire. Cover; cook on low-heat setting for 10 to dozen hours.

Turn cooker to high-heat setting. Blend half cup cold water slowly into flour. Stir into beef mixture. Cook and stir till thickened and bubbly. Serve beef mixture over noodles.

Serves 6.