Mom’s Wine Beef Stew

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A  classic beef stew from my brother’s collection of mom’s favorites. Cook it low and slow or speed the process up, either way it’s delicious.

From Rick:

“I wish I could say that I had been a studious son of my mom’s talents in the kitchen when I was nearing college. I imagine she had no worries as I was to be fed with the masses on campus. The bad news for me was that, as graduate school approached, there would be no ‘dining hall’ and no ‘mom’ bailing me out on weeknight dinners.
One afternoon, after classes, I called her and asked for some help in the kitchen.  This was my first time living ‘off campus’ and my new room-mates (all upper class-men) required I provide a dinner or two a week. Of course she came through with some classics that even a newbie could handle. This was one of her easy stews at the time and I have changed very little. I do prefer the slow cook version but that’s because I have her awesome ‘Magnolite’ dutch oven. I am pretty sure I could put dirt in that, cook it slow, and someone would ask me for the recipe. Anyway……here is her Wine Beef Stew and I quickly developed a reputation in grad school for being ‘a cook’ because of mom.
Ingredients:

1 lb. stew beef cut into small pieces
garlic powder and pepper to taste
1 package Lipton Onion Soup Mix (dry)
1 can cream of mushroom soup
water
3 carrots sliced thin
2 potatoes sliced thin
1 cup red or white thin
1/2 cups mushrooms sliced thick

Instructions:

Oven (350 degrees for 2 1/2 hours):

Place beef in dutch oven, sprinkle with seasoning. Mix the dry soup and cream of mushroom soup with enough water to make it pourable. Pour over beef, cover tightly either with a lid or foil. Bake at 350 for 1 hour.

Add potatoes and carrots, cover and bake for another hour.

Add wine and mushrooms, bake uncovered for 30 minutes.

Oven (225 degrees for 7 hours):

Place beef in dutch oven with the potatoes and sprinkle with seasoning. Mix the dry soup and cream of mushroom soup with enough water to make it pourable. Pour over beef, cover tightly with lid or foil. Bake at 225 degrees for 3  hours.

Add the carrots and cook for another 3 1/2 hours at 225 degrees.

Add the wine and mushrooms and cook uncovered at 350 degrees for 30 minutes.

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