baked in the oven beef burgundy soup
I got this simple recipe from a friend who was a chef at a Monterey, CA, restaurant back in the 1980's. Its good and easy but does take 3-4 hours in the oven. I keep thinking it would work in a crockpot but have not tried that yet.
prep time
10 Min
cook time
3 Hr
method
---
yield
4 serving(s)
Ingredients
- 1 - packet dry onion soup mix (1 ounce)
- 1 can condensed cream of mushroom soup (10 ounces)
- 1 can water (use soup can to measure)
- 1 1/2 cups burgundy wine
- 1 medium chopped onion
- 1 pound beef stew meat
- 1 - bay leaf
- - salt and freshly ground black pepper to taste
How To Make baked in the oven beef burgundy soup
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Step 1Preheat oven to 300 degrees. In a Dutch oven or large pot mix all ingredients except meat and onions. Be sure dry soup mix is blended in well with other ingredients and condensed soup is blended with liquids. Add meat and onions. Stir and place in oven, covered. Let cook for 3-4 hours or until meat is done and tender.
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Step 2I like to add 1-2 cups thickly sliced mushrooms about 30 minutes before soup is done. This is optional.
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