The wine gives a mellow flavor to this stew that has tender pieces of beef and carrots. We like to serve it over mashed potatoes, but you could also use noodles. —Alissa Brown, Ft. Washington, Pennsylvania
I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. —Tacy Fleury, Clinton, South Carolina
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.
This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste.
As they say, "Invention is the mother of necessity." I created this recipe because I had a package of stew meat that needed to be used before the package date. I spotted the ginger beer in the fridge and rest is history. This stew has a delicious sweet-tangy flavor. It's nice to have a little different way to serve an inexpensive meal.—Leslie Simms, Sherman Oaks, California
My mother has been making this stew since the 1940s and prepared it for our family many times through the years. It's loaded with vegetables for wonderful flavor and pretty presentation. - Judith Wood, Fredericktown, Ohio
Mexican cooking is rare here. So we've enjoyed treating our friends to some of our favorite recipes, like this zesty stew that we acquired when living in New Mexico. - Kerrie McFarland, Colstrip, Montana