No-Peek Beef Stew With Red Wine - cooking recipe
Ingredients
-
2 lbs extra lean stewing beef
12 small red potatoes, halved
5 carrots, cut in chunks
1 large onion, cut in pieces
8 ounces mushrooms, halved if large
2 tablespoons dried parsley
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can tomato soup
2 cups red wine
1 cup water
salt and pepper
Preparation
-
Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
Add raw stew beef and vegetables.
Toss to cover.
Bake at 300 degrees for 5 hours. DO NOT STIR.
You can use less wine and more water as long as there is 3 cups of liquid used.
Leave a comment