Crock Pot Beef Burgundy Stew - cooking recipe

Ingredients

2 lbs lean stewing beef
2 tablespoons oil
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded carrot
1/3 cup Burgundy wine
1/2 lb sliced mushrooms
1/4 teaspoon dried thyme
1/4 teaspoon Worcestershire sauce
1/2 cup cold water
1/4 cup flour

Preparation

In a skillet, brown the stew meat in the oil;drain.
Place meat into crock pot.
Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
Cover crock pot.
Cook on low setting 10-12 hours.
After cooking time turn crock pot to high.
Blend the cold water and flour into a smooth paste.
Stir into beef mixture.
Cook and stir until thickened and bubbly.
Serve over buttered noodles, rice, or on mashed potatoes.