Beef and Mushroom Stew
Source of Recipe
Aunt Saunny
1 1/2 pounds stew beef
1 can French onion soup
1/2 cup red wine, like a hearty burgundy
salt to taste
pepper to taste
4 to 5 potatoes, cubed
1 carrot, sliced
12 to 16 ounces fresh mushrooms
1 bay leaf
a small sprig of fresh rosemary or a pinch of dried, crumbled
1 can diced tomatoes
3 tablespoons flour mixed with just enough cold water to make a smooth paste
Combine first 10 ingredients - stew beef, onion soup, red wine, salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary. Cover and cook on low for 8 to 10 hours; add tomatoes about 45 minutes to an hour before
done. Thicken with flour and water mixture about 20 minutes before serving, taste and add more salt and pepper if needed. Serves 6.
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