casserole beef stew

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

As the feet of snow accumulate outside, the body wants heavy, luscious food to go on the inside. This recipe comes from one of my husband's favorite cookbooks, Casserole's to the Rescue. It may take awhile to cook, but it's melt-in-your-mouth tender, and, of course, filling.

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(1 rating)

yield 6 serving(s)

method Bake

Ingredients For casserole beef stew

2 - 3 lb

chuck roast, cut into bite-size pieces
2 Tbsp

oil
1 c

carrots, sliced
2

onions, chopped
4

potatoes, peeled, cubed
1 c

celery, chopped
2 tsp

seasoned salt
1 tsp

pepper
10 1/2 oz

golden mushroom soup
1/2 c

water
1/2 c

burgundy wine
salt and pepper, to taste

How To Make casserole beef stew

1
In large skillet brown pieces of roast in oil.

2
Place in large roasting pan.
3
Add all remaining ingredients.
4
Cover and bake at 300*F for 5 hours.
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