Rich Burgundy Beef Stew

1. 1

   Heat half of oil in large non-stick skillet at medium-high. Cook half of beef until browned on all sides. Transfer to slow cooker. Repeat for second batch. Reduce skillet heat to medium and cook onion until golden.

2. 2

   2. Add onion and cook and stir until golden.

3. 3

   3. Add wine to skillet and stir to loosen beef particles from bottom of pan. Pour mixture over beef in slow cooker. Add carrots, soup, water, Worcestershire sauce and pepper. Stir to combine well.

4. 4

   4. Cook, covered, until beef is tender - on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours.

5. 5

   5. Sprinkle parsley and lemon zest over stew. Serve with noodles.

No additional tips available.