It's been years since I was first given this recipe...and that is the reason why I cannot remember who gave it to me. This recipe makes a hearty and flavorful stew that is good served with rice, riced potatoes, or mashed potatoes. Yesterday with all of the wind and rain in this area, the stew was the perfect antidote...and maybe even enhanced the joy of being at home on a rainy day...and cooking something delicious.
Ingredients
3 lbs raw beef stew meat, cut into bite-size pieces
2 cans undiluted cream of mushroom soup
1 envelope dry onion soup (Liptons)
1/2 pound fresh mushroom slices (I used Crimini)
2/3 cup sherry
Instructions
1. Preheat oven to 325 (F)
2. Combine beef and mushrooms in cooking pot
3. In a small bowl, combine the mushroom soups, dry onion soup, and the sherry. Pour over the beef and mushrooms, stir gently to mix all together.
4. Cover and bake at 325 (F) for at least three hours
Serves 6 to 8
Ingredients
3 lbs raw beef stew meat, cut into bite-size pieces
2 cans undiluted cream of mushroom soup
1 envelope dry onion soup (Liptons)
1/2 pound fresh mushroom slices (I used Crimini)
2/3 cup sherry
Instructions
1. Preheat oven to 325 (F)
2. Combine beef and mushrooms in cooking pot
3. In a small bowl, combine the mushroom soups, dry onion soup, and the sherry. Pour over the beef and mushrooms, stir gently to mix all together.
4. Cover and bake at 325 (F) for at least three hours
Serves 6 to 8
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