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Candlelight Stew Recipe

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This stew has been tops in our home for years. The aroma as it bakes makes everyone's mouth water and the gravy is divine on mashed potatoes.—Gertie Brooks, Almost, Michigan

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Candlelight Stew Recipe

Prep: 10 min. Bake: 2 hours

Yield: 6 Servings

10 120 130

Ingredients

2 pounds beef stew meat
2 tablespoons olive oil
Salt and pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium carrot, shredded
1/3 cup Burgundy wine
1/2 pound sliced fresh mushrooms
2 tablespoons onion soup mix

Directions

Brown meat in hot oil; salt and pepper to taste.
Transfer to 2-qt. baking dish. Combine remaining ingredients; pour over meat. Cover and bake at 350° about 2 hours or until meat is tender, stirring occasionally. Add small amount of beef broth if you like more gravy. Yield: 6 servings.

Originally published as Candlelight Stew in Country Woman July/August 2000, p60

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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