Beef Stew Casserole
Ingredients:
- 2 lbs beef (for stew), cut into bite-size cubes
- 1 1/2 cups thickly sliced carrots
- 2 onions, coarsely chopped
- 4 to 6 potatoes (about 2 lbs), peeled and cubed
- 1 cup chopped celery
- 2 tsp salt
- 1 tsp pepper
- 1 can condensed cream of mushroom soup
- 1 cup burgundy wine
- 1/2 cup water
- 1 dried bay leaf, crumbled fine
Preparation:
Preheat oven to 250° F.
Combine the beef, carrots, onions, potatoes, celery, salt and pepper in a 4-quart, oven-safe casserole or baking dish.
Stir together the mushroom soup, wine, water and bay leaf. Pour over beef-vegetable mixture. Cover tightly. Bake for 5 hours.
Servings: 8Source:
Submitted by: Recipe Group Member
Date:
