 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
|
This recipe is from a cookbook our church published several years ago. I have made this numerous times as directed, but I have also placed all the ingredients in a slow cooker and let it go all day and the results are the same...delicious!! Ingredients:
2 lbs stewing beef |
3 carrots, sliced (medium size) |
2 onions, chopped |
3 potatoes, peeled and quartered |
1 (10 ounce) can condensed tomato soup |
1 teaspoon salt |
5 ounces water (1/2 soup can) |
1 dash pepper |
1 bay leaf |
1/4 cup red wine |
1 dash worcestershire sauce |
1/2 lb fresh mushrooms (optional) |
Directions:
1. Preheat oven to 275.
2. Mix all ingredients together in large bowl (Do not brown meat first).
3. Place in large casserole dish; cover and bake at 275 for 4 hours.
4. Remove bay leaf before serving.
|
|