hearty oven beef stew
(1 RATING)
With fall ready to knock at our back door, I'm thinking of many warm and cozy dishes! This one takes a little time, so I start it early so we can smell it cooking all day!
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prep time
40 Min
cook time
3 Hr 30 Min
method
---
yield
Serves 4-6
Ingredients
- 2 tablespoons cooking oil
- 2 pounds stewing meat
- 1/4 cup flour
- - galic salt, accent and pepper to taste
- 6 small potatoes (not idaho, use new potatoes with skins on
- 6 - carrots
- 6 small onions
- 1 can tomato soup
- 3/4 can hearty burgundy wine (i use can to measure 3/4 out with)
- 1 package 8oz quick pillsbury crescent rolls
How To Make hearty oven beef stew
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Step 1In hey stainless or aluminum casserole, place oil and stewing beef. Sprinkle flour, galic salt, Accent and pepper. Brown lightly, about 10-15 minutes. Mix soup and 3/4 soup can of hearty burgundy.(I sometimes add a little more soup and wine, we like a bit more sauce) Pour over meat. Cover and bake 2 hours at 325 drgrees or until meat is tender. Remove from oven. Add one cup water and another 1/2 cup hearty burgundy. Mix well with meat. Cut carrots in strips, potatoes in half or quarters and onions in half. Add to casserole. Cover and bake at 350 drgrees for 1 hour. Remove cover. Place crescent rolls unfolded over stew. Bake uncovered for about 20 minutes or until rolls are golden. Place rolls in dish and serve stew over rolls. ** when serving use big serving spoon and turn it upside down so rolls are on the bottom of your plate. Enjoy!!
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Beef
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