Yield: 6 servings
This recipe comes from Yankee's archives. I have passed it along to many friends, and I believe it is worth putting back in your collection.
2 pounds stew meat
4 large carrots, peeled and cut into chunks
1 can tomato soup
1 bay leaf
4 medium potatoes (peeled and cut into chunks)
2 onions, sliced
1 cup red wine
1 10-ounce package frozen peas
1 cup fresh mushrooms sauteed in butter
Preheat oven to 275. Grease a large casserole dish. Put in beef, carrots, soup, bay leaf, potatoes, onions, and 1/2 cup of the red wine. Cover and bake for 4 hours. Remove cover and stir. Add peas, mushrooms and the rest of the red wine. Cook for 1 hour more.
This recipe comes from Yankee's archives. I have passed it along to many friends, and I believe it is worth putting back in your collection.
2 pounds stew meat
4 large carrots, peeled and cut into chunks
1 can tomato soup
1 bay leaf
4 medium potatoes (peeled and cut into chunks)
2 onions, sliced
1 cup red wine
1 10-ounce package frozen peas
1 cup fresh mushrooms sauteed in butter
Preheat oven to 275. Grease a large casserole dish. Put in beef, carrots, soup, bay leaf, potatoes, onions, and 1/2 cup of the red wine. Cover and bake for 4 hours. Remove cover and stir. Add peas, mushrooms and the rest of the red wine. Cook for 1 hour more.
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