French stew

6 servings

Ingredients

Quantity Ingredient
2 pounds Stew beef
1 cup Burgundy
1 can Cream of mushroom soup
1 pack Dry onion soup mix
1 cup Onions (small) [cooked]
1 cup Baby carrots [cooked]
1 cup Green olives

Directions

1) Cut beef into small chunks and place into a large casserole, add the wine, soup, and soup mix... mixing well... 2) Bake in a 250ø oven for 4« hrs... then add the onions, carrots, and olives, return to oven and bake for an additional 30 min. 3) Serve with a salad and warmed french bread...

Calories... 543 Cholesterol... 107mg Fat... 41.6g Sodium...

1497mg Prot... 28.5g Carbo... 9.4g Potas...440mg Source... "Bill Siaff's ROD & REEL Recipes for Hookin' & Cookin'" Typed with permission by Fred Goslin on Cyberealm Bbs home of KookNet, in Watertown NY (315) 786-1120

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