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Recipe Categories:

    Stew, French-Style

    Recipe Link: http://soar.berkeley.edu/recipes/

    List of Ingredients




    2 pounds stew beef
    1 cup burgundy
    1 can cream of mushroom soup
    1 package dry onion soup mix
    1 cup small white onions, cooked
    1 cup baby carrots, cooked
    1 cup green olives

    Recipe



    1. Cut beef into small chunks and place into a large casserole, add the wine, soup, and soup mix; mix well.

    2. Bake in a 250-degree F. oven for 4 hrs; add the onions, carrots, and olives.

    3. Return to oven and bake for an additional 30 min.

    4. Serve with a salad and warmed French bread

    Serves 6
 

 

 

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