Thursday, March 13, 2008
--Baked Beef Stew
Baked Beef Stew
Church Potluck Carry-Ins and Casseroles Copyright 2006
3 pounds lean stew beef
1 2-ounce package onion soup mix
1 10.75 ounce cans golden mushroom soup
½ cup Sauterne wine
1. Combine all ingredients and place in 9”x13” greased baking dish.
2. Cover with foil.
3. Bake at 300 degrees for 3 hours.
Serves 8 to 10
I was craving something like this. Initially I was looking at 'cream of soup' recipes but I decided that this one might be a little bit lighter. Of course, it had loads of salt. Loads and loads of salt.
I made this the day before we ate it. It smelled so good while it was cooking! When I reheated it the next day, I added water which diluted the saltiness somewhat but it was still too salty. I halved the recipe and only used 1 packet of onion soup but I used one whole can of mushroom soup. Maybe it wouldn't have been too salty with more beef. I would not use two packets of soup no matter what!
Baking is definitely the way to go with stews though. In the crockpot or on the stovetop you just don't get the same result.
Blast From The Past: Hamburger and Onion Stuffed Bread from January 2007. I'm thinking of making another stuffed bread variation next week. I'm stumped for something to do with ground beef.
Question of the Day: Any ground beef ideas for me?