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Source: FamilyTime Community Cookbook

Beef Stew Bourguignonne for the Crockpot
This is not the average, bland beef stew. At the same time, I would not describe it as spicy either. This is a very flavorful stew that will be sure to please any palette.
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Serves: 8-10
Prep Time: 20 minutes
Cook Time: 0 minutes
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1 - 2 lbs beef stew meat, cut into 1 inch cubes or 2 Tbsp. cooking oil or 2 10 3/4oz cans condensed golden mushroom soup or 1/2 Cup onions, chopped or 2 red peppers, sliced (any color bell pepper) or Blank 8oz baby carrots, whole or 3 potatoes, cubed or Blank 8-10 radishes, cut in quarters (optional) or Blank oz can sliced mushrooms, (optional) or 2/3 cup burgundy cooking wine or 1/2 tsp. dried oregano or 1/2 tsp. Worcestershire sauce or 1/2 tsp. salt or flour

In a skillet, brown the meat in the cooking oil. If using immediately, drain the meat. If refrigerating to use in the morning, add about a 1/4 cup flour to the juices while still on the heat. It should take a minute or two until the flour is mixed in, liquid is taken up, and the meat "globs" together.
Transfer meat to crockpot. Stir in soup, onions, peppers, carrots, potatoes, radishes, mushrooms, wine, oregano, Worcestershire sauce, and salt.
Cover crockpot and cook on low-heat setting for 10-12 hours. Turn cooker to high-heat setting. Blend 1/2
cup cold water slowly into 1/4 cup flour. Add this mixture to the stew very slowly until desired thickness is achieved. The entire amount will probably not be needed if flour was added to the meat earlier.

Serve in bread bowls or with favorite bread.

Serves 8-10 people.

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