Amount
Ingredient
Preparation



2
pounds
beef, stewing meat

cut in 1 inch cubes



2
tablespoons
vegetable oil





1
each
soup, golden mushroom





1/2
cup
onions

chopped



1/2
cup
carrot

shredded



1/3
cup
red wine

dry



3
ounces
mushrooms

canned, drained, chopped



1/4
teaspoon
oregano

crushed



1/4
teaspoon
worcestershire sauce





1/4
cup
flour





1
x
noodles

cooked, hot

 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 1 to 12 hours. 

Turn cooker to high-heat setting. Blend 1/2 cup cold water slowly into flour. Stir into beef mixture. Cook and stir till thickened and bubbly. Serve beef mixture over noodles.

Serves 6.