Sherried Beef

"Long time favorite of my family's. Can be done either in the oven or the crock pot. Cook time listed is oven time. Always check the crockpot during the day and make sure that the gravy isn't getting too thick. Just add water if that is the case. My mom never browned the meat, it all just went into the pot. If you are short on time, this step can be omitted."
photo by a user photo by a user
Ready In:
3hrs 10mins


  • 3 lbs stewing beef
  • 2 tablespoons flour
  • 2 tablespoons cooking oil
  • 2 (10 ounce) cans cream of mushroom soup
  • 1 (6 ounce) can sliced mushrooms, drained
  • 34 cup sherry wine
  • 1 (1 ounce) envelope onion soup mix


  • Mix together in a bowl the canned soup and the packet of dry onion soup mix. Set aside.
  • Put beef into a plastic bag with flour and toss to lightly coat the beef cubes.
  • Brown in oil on top of stove. Remove the meat and deglaze the pan with the sherry.
  • Put meat and the liquid from the pan in the soup mixture and mix well.
  • Pour into crock pot or dutch oven and cover.
  • Bake at 325 degrees for 3 hours or even better at 300 degrees for 4 hours. In crockpot, cook on low for 8 hours.
  • Check halfway through cooking time to check gravy. If thick add small amounts of water to desired consistency.
  • Serve meat over noodles or potatoes with gravy.

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  1. Chef Shadows
    Very good! I followed directions for oven except I cooked mine at 250° for 6 hours...fall apart good! I used more sherry instead of water to thin the gravy. Thanks for postimg. Update 4/8/09. Made this again using crockpot method, stick with the oven method it is so much better! No change in star rating , still 4 star.


I live in a small city in southwest Virginia. We have been here for 22 years and love being near the mountains. I have three kids that keep me busy 24/7. I love cooking for my husband, but am constantly battling the picky eating kids at mealtime. I originally joined when this site was called recipeZaar to put my recipes into meal menus to rotate on a regular basis. Hopefully, to take the brainwork out of food shopping, menu planning and preparation. The problem is that I have found so many new recipes I want to try here I am going to end up with 100 menus! I guess that isn't so bad, variety is a good thing.
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