Food
No Peep Beef Stew
By Yankee Magazine|Dec 19 2004|
Great dish for Sunday after church. Just start before Sunday School and leave it alone until you return.
Yield
4 to 6 servings
Ingredients
2 pounds stew beef
1 can cream of mushroom soup
1 8-ounce can mushrooms, drained
1 package dried onion soup
1/2 cup red wine, dry
Instructions
Add all ingredients to a large casserole dish. Don’t mix. Just cover the casserole very tightly and cook in a 300-degree oven for 3 hours.
Take out, uncover, and then mix before serving.
Notes
Great served over rice and with a green been caserole.
This was awesome. Will be making this for company. It was so easy and had mashed potatoes with it.
This is absolutely a wonderful stew! I add baby carrots and increase the water slightly. Excellent served with pan-fried new potatoes.