Total Time
3hrs 5mins
Prep 5 mins
Cook 3 hrs

I love this beef stew recipe that came from a friend. It's easy, very good, and the cooking aroma makes my mouth water.

Ingredients Nutrition

  • 907.18 g stew meat (no need to brown)
  • 304.75 g can condensed tomato soup
  • 304.75 g can condensed cream of mushroom soup
  • 1 package Lipton Onion Soup Mix
  • 236.59 ml red wine


  1. Put all in oven proof casserole.
  2. Cover and cook 2 hours at 350 degrees F.
  3. Add vegetables of choice and cook 1 hour more.
  4. (I add baby carrots, quartered potatoes, onions& 1/2 bag frozen peas).
Most Helpful

Well, this is just too good to be this easy!! The flavors of the tomato, mushroom, and onion along with the wine come together beautifully!! I added potatoes, carrots and frozen peas. Will definitely make this again!! Thanks GinnyP!!

MizzNezz November 01, 2002

made this stew last night and also added 1 cup beef broth as we like a lot of gravy. The stew had an excellent flavor and the meat was very tender. I used cream of celery soup as i did not have mushroom soup on hand. The veggies were a bit too crisp for our taste so the next time I make this, i will follow recipe exactly except i will cook on top of stove instead of oven so i can easily monitor the consistency of the potatoes and carrots thanks for posting

BoxO'Wine February 14, 2003

This was delicious. It's so easy, it's hard to beleive how good of a stew it makes. Followed recipe, putting in 6 potatoes (quartered), 3 small yellow onions (quartered), 1 small bag of baby carrots (halved) and about 1/2 cup of frozen peas. When it was time to put the veggies in, I added 1 can of beef consomme, not necessarly for flavor (it tasted great already), but because, we like our stew to have lots of "gravy", also 3 small whole cloves of garlic. Sprinkled with fresh black pepper and it was The Best! Thanks this is my new stew recipe from now on!

Nat Da Brat February 04, 2003