A great sounding recipe that comes from Nebraska's KFOR 1240 AM Problems & Solutions Cookbook Featuring Winter Favorites. My fall 2008 cookbook swap partner KGCOOK sent me the cookbook along with many other wonderful cookbooks to read. Can sizes are approximate sizes, recipe calls for small cans of peas and mushrooms.
- 1 1⁄2 lbs stew meat, uncooked
- 8 1⁄2 ounces canned green beans, undrained
- 8 1⁄2 ounces peas, undrained
- 4 1⁄2 ounces mushrooms, undrained
- 4 stalks celery, chopped
- 4 carrots, sliced
- 5 medium potatoes, cubed
- 1 onion, chopped
- 1⁄2 cup Burgundy wine
- 1 cup tomato soup, undiluted
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- ground pepper, to taste
- Preheat oven to 275 degrees.
- In a large bowl add all the ingredients and mix to combine. Place mixture in a baking dish, cover and bake for 5 hours. Do not uncover during baking time.
- Serve in bread bowls or with hard rolls.
We loved this! I halved the recipe for the 2 of us, and still had leftovers. I did make a couple of small changes I used stewed tomatoes in place of tomato soup, and fresh green beans,fresh mushrooms, and frozen peas. To make up for the lack of added water from the can veggies I added 1 cup of beef broth. A delicious stew that I will make many times this fall and winter I'm sure! Thanks Lor!
Delicious! I had a double amount of the stew beef, so I made a double batch of this. A few tweaks: I had one lonely zucchini from the landlord's garden, so I sliced it up and tossed it in. My potatoes were kinda big, so I didn't bother doubling the amount added. I didn't have enough tomato soup, so I added what I had and supplemented it with canned stewed tomatoes. I had a handful of leftover canned peas in the fridge with no liquid, so I added those, plus some frozen peas. Like another reviewer, I added some beef broth to make up for the missing liquid. I forgot to pick up some Burgundy wine while I was out, so I used some Chianti instead (closest sub on hand). This does come out thinner than what I would expect in beef stew, so I tend to think of this more like a hearty veggie beef soup than a beef stew, but that was perfectly fine with me -- didn't make it any less tasty! Oh, and I needed it to cook longer than 5 hours, so I did this in the crockpot overnight (~8 hours on low, then maybe another 45 minutes on high because my potatoes and carrots needed to cook just a bit more). This is a definite keeper that I'll be digging out again once that chilly soup weather kicks in. Thanks for posting! Made for Culinary Quest I
Great stew. I made this in the crockpot with a couple of minor changes. I used some leftover green beans and added some fresh mushrooms about an hour before it was done. The house smelled wonderful and it didn't heat up the kitchen since it was in the high 80's outdoors. Thanks for sharing, Lori. Made for Culinary Quest 2014.