Easy Beef Stew [I Like To Share Recipes]
This is a remake of one of my mother's recipes. She used to serve this to company, because it was really good, and because it is mostly prep and no fuss.
1 2 1/2 lb chuck roast, large pieces of fat removed, cut into 1" pieces.
2 (12 oz) packages of fresh white button mushrooms washed, tops peeled if needed, and quartered.
1 cup boiling water
2 heaping tablespoons Better Than Bouillon beef bouillon paste.
2/3 cup dried chopped onions
1 can Campbell's Golden mushroom soup
1 cup dry red wine, (a good use for the ones that taste absolutely horrible).
Spray a 13" x 9" baking pan with a tight sealing cover, with non stick cooking spray.
Sprinkle the dried chopped onion on the bottom of the pan.
Heat water to boiling, and dissolve the bouillon paste in the water.
Pour 1/2 of the bouillon into the pan, then add to the hot water and bouillon remaining the golden mushroom soup. Whisk the two soups together, and then pour them into the pan. Pour the wine into the pan.
Wash and quarter the mushrooms. Put them in the baking pan.
Preheat the oven to 350 degrees Fahrenheit.
Trim all large pieces of fat from the chuck roast. Cut the remaining, reasonably leanish beef into 1" cubes.
Put the beef in the pan, and with a large spoon, gently turn the beef and sauce so that everything is well coated.
Seal the pan. If there is no lid, seal it tightly with aluminum foil.
Place the pan in the oven, and cook for two hours. My mother's recipe used to call for more wine, and often dried out, but I found that does not happen if you use fresh mushrooms, as they release plenty of liquid.
Even though it is summer, my kitchen did not heat up too badly with the fan venting the heat to the outside.
Serve over your favorite cooked rice. I used brown rice. Pairs nicely with your favorite red wine, and a spinach salad.
Warning: the fragrance while this is cooking will drive you insane with hunger...馃槀
1 2 1/2 lb chuck roast, large pieces of fat removed, cut into 1" pieces.
2 (12 oz) packages of fresh white button mushrooms washed, tops peeled if needed, and quartered.
1 cup boiling water
2 heaping tablespoons Better Than Bouillon beef bouillon paste.
2/3 cup dried chopped onions
1 can Campbell's Golden mushroom soup
1 cup dry red wine, (a good use for the ones that taste absolutely horrible).
Spray a 13" x 9" baking pan with a tight sealing cover, with non stick cooking spray.
Sprinkle the dried chopped onion on the bottom of the pan.
Heat water to boiling, and dissolve the bouillon paste in the water.
Pour 1/2 of the bouillon into the pan, then add to the hot water and bouillon remaining the golden mushroom soup. Whisk the two soups together, and then pour them into the pan. Pour the wine into the pan.
Wash and quarter the mushrooms. Put them in the baking pan.
Preheat the oven to 350 degrees Fahrenheit.
Trim all large pieces of fat from the chuck roast. Cut the remaining, reasonably leanish beef into 1" cubes.
Put the beef in the pan, and with a large spoon, gently turn the beef and sauce so that everything is well coated.
Seal the pan. If there is no lid, seal it tightly with aluminum foil.
Place the pan in the oven, and cook for two hours. My mother's recipe used to call for more wine, and often dried out, but I found that does not happen if you use fresh mushrooms, as they release plenty of liquid.
Even though it is summer, my kitchen did not heat up too badly with the fan venting the heat to the outside.
Serve over your favorite cooked rice. I used brown rice. Pairs nicely with your favorite red wine, and a spinach salad.
Warning: the fragrance while this is cooking will drive you insane with hunger...馃槀
