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    Soccer Season Stew


    Source of Recipe


    Adapted from Savor the Flavor of Oregon

    List of Ingredients




    # 1 1/2 pounds stew beef
    # 3 medium potatoes cut in small chunks
    # 4 carrots, sliced
    # 1 medium onion, chopped
    # 1 can artichoke hearts, drained
    # 10 fresh Italian brown mushrooms
    # 1 tablespoon chopped parsley
    # 1 (10 3/4 ounce) can mushroom soup
    # 1/2 cup red wine
    # 1 teaspoon Worcestershire sauce
    # 2 bay leaves

    Recipe



    Line a 3-quart casserole with foil, leaving 4 to 5 inches hanging outside the edges. Layer meat, potatoes, carrots, onions, artichokes, mushrooms and parsley in casserole. Pour the soup over all ingredients. Pour the wine and the Worcestershire sauce into the soup can and pour over the casserole. Add bay leaves. Seal casserole well, pulling extra foil up over the lid. Bake at 375 degrees for 3 hours. (Casserole may be refrigerated for up to 24 hours before you bake it).

 

 

 

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