“When I fix beef stew, I usually make extra and reheat it another night with a pastry crust on top,” offers Amelia Law of Ardmore, Pennsylvania. “My family looks forward to the beef potpie almost as much as the original stew.”
Every spring, my family heads to our timber to collect morel mushrooms and then stock up on this stew, because nothing tastes better than being able to enjoy it out of season. If you aren't lucky enough to have morels, button mushrooms or baby portobellos will work too. —Amy Wertheim, Atlanta, Illinois
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cubed steak makes it quick and economical.
Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.