French Onion Beef Stew
Recipe By Cathy Marschean-Spivak
One pot meals make for easy clean-up and you can be doing something else during the cook-time. This recipe comes from Cathy Marschean-Spivak.
Nutrition Information Per Serving: 341 Calories, 10 g. Total Fat, 4 g. Saturated Fat, 77 mg. Cholesterol, 491 mg. Sodium, 17 g. Carbohydrate, 3 g. Dietary Fiber, 4 g. Sugar, 28 g. Protein.
Makes 8 servings
Ingredients
- ¼ cup all purpose flour
- ½ teaspoon ground black pepper
- 2 pounds beef round, cut into 1 ½-inch cubes
- 2 tablespoons olive oil
- 1 can (10½ ounces) condensed French onion soup
- 1 ½ cups dry red wine
- 1 pound small new potatoes, halved
- 6 carrots, peeled and diagonally sliced 1-inch thick
- 1 package (10 to 12 ounces) baby bella mushrooms, halved
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon dried rosemary leaves, crushed
Directions
- 1. Mix flour and pepper in resealable plastic bag. Add beef cubes and seal bag. Shake the bag to evenly coat the beef cubes with the seasoned flour.
- 2. Heat the oil in a large pot over medium heat. Brown the coated beef cubes in 2 batches in the hot oil.
- 3. Return all the beef cubes to pot with the soup, wine, potatoes, carrots, mushrooms, garlic powder, thyme and rosemary, stirring to blend. Heat to a boil.
- 4. Reduce the heat to low and cover. Cook for 1 hour. Remove the cover and cook 15 minutes more or until beef and vegetables are tender and gravy thickens.
February 13th, 2012 at 2:43 pm
Dear Whyy,
Thanks, on a related note, Use your oven on cool or cold days to make dinner and bake dessert at the same time. Your kitchen will feel cozy and the aromas will waft throughout your house. As your family members enter the house you will hear, "Something sure smells good in here," or something similar. This stew is very tasty with the flavors of V-8 juice and dry onion soup mix giving it a slightly different twist. The Oven Beef Stew bakes at 350 degrees for 3 hours. While it is baking, mix up the Easy Pineapple Cake and let it bake beside the stew.
Cheers
February 13th, 2012 at 2:44 pm
Hey Whyy,
I just stumbled across this and, Thank goodness for crockpot beef stew and other types of stew, which used to be started on the weekend and served Sunday after everything involved with preparation and separate cooking times was done. With the crockpot, food is cooked slowly for several hours, with even the cheaper cuts of meat turning out flavorful and tender. It is really not magic; it is just the result of slow cooking breaking down the tough fibers of the less expensive cuts of meat. Of course, all the delicious flavors of vegetables, meat and seasonings are going to combine and result into one of the most delicious stews you have ever served family or guests.
All the Best