January 27, 2011

Super simple beef bourguignonne stew

It's been another wild week in this neck of the woods! The crock pot continues to help us out, it's been a busy bee this month!

Tonight's selection: Beef Bourguignonne stew!

You'll need:
2 lbs beef stew chunks (they're in the meat case, all cut and packed up)
a tablespoon or two of cooking oil
1 10 oz can of cream of mushroom soup
1/2 cup dry red wine (like Burgundy)
several dashes of Worcestershire sauce
4-5 cloves of garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon oregano
1/2 yellow onion, diced
2 smallish carrots, chopped
4-6 mushrooms, sliced

1/2 cup cold water and 1/4 cup corn starch, if you think it needs it.

Here's how:

Brown the meat in the oil, then put it in the crockpot. Combine the soup, Worcestershire sauce, wine, spices, garlic, and veggies in a bowl, then pour over meat in crockpot. Cover it up, then cook on low for 10 hours or high for 5.

*If it looks too thin for your liking, add the cornstarch to the cold water, mix it up, then add to the crockpot about 15 minutes before go-time. Stir until it's thick and bubbly.

Serve this goodness over some noodles! If you got the good wine, it'd be a good time to have some. :) lol

Enjoy, and stay warm!

Eat well!
<3 Jen

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