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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, I often serve it with rice. Ingredients:
2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces |
1 tablespoon browning sauce, optional |
1/4 cup dry cream of rice cereal |
4 medium carrots, cut into 1-1/2-inch chunks |
2 cups thinly sliced onions |
1 garlic clove, minced |
1/2 to 1 teaspoon dried marjoram, crushed |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup dry red wine or beef broth |
1 jar (4-1/2 ounces) whole mushrooms, drained |
hot cooked noodles |
Directions:
1. In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles.
2. Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles. Yield: 8 servings.
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