no peek beef stew
(1 RATING)
This has always been one of my family's favorite winter Sunday suppers, but it's good anytime of year. A fresh hot loaf of crusty bread tops the whole meal off. HINT: If you're like us and don't like mushy peas, add them (thawed)about an hour before serving.
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prep time
15 Min
cook time
8 Hr
method
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yield
4-6 serving(s)
Ingredients
- 2 lbs. - beef stew meat (1inchpieces) you can also use chicken tenders for something different)
- 1 - package lipton dry onion soup mix
- 12 oz.pack - baby carrots
- 12 oz. - any type mushrooms, sliced
- 5 or 6 - red potatoes, (skin on, in bite size pieces)
- 1 - small can condensed cream of mushroom soup
- 1/4 cup - dry red wine
- 1 - ten oz. bag frozen peas
How To Make no peek beef stew
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Step 1Place stew meat, and all vegetables in slow cooker.Sprinkle dry soup mix over all and toss to blend soup mix through. In bowl combine mushroom soup and wine "fold" into meat and veggies till all is coated. cook on LOW for 6 - 8 hours. enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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