hearty oven beef stew
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
40 Min
cook time
3 Hr 30 Min
Ingredients For hearty oven beef stew
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2 Tbspcooking oil
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2 lbstewing meat
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1/4 cflour
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galic salt, accent and pepper to taste
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6 smpotatoes (not idaho, use new potatoes with skins on
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6carrots
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6 smonions
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1 cantomato soup
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3/4 canhearty burgundy wine (i use can to measure 3/4 out with)
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1 pkg8oz quick pillsbury crescent rolls
How To Make hearty oven beef stew
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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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