Beef Stew Casserole
Source of Recipe
by Laureljean, adapted from The Ultimate Casserole Cookbook: 175 Great One-Dish Recipes by Barbara C. Jones
List of Ingredients
2 pounds 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 pounds), peeled and cubed
1 cup chopped celery
2 teaspoons salt
1 teaspoon pepper
1 (10-1/2 ounce) can condensed cream of mushroom soup
1 cup burgundy wine
½ cup water
1 dried bay leaf, crumbled fineRecipe
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 in a preheated 250° oven for 5 hours.
Note: This dish can be assembled in advance in 15 to 20 minutes, then put in the oven midday to be ready for dinner. It also can be held at 250° about an hour past the cooking time without drying out if kept tightly covered.
Makes 8 servings
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