Combine beef, salt, pepper and thyme; mix well. Place in five greased 13-in. x 9-in. baking pans. Bake, uncovered, at 400° for 15 minutes; stir. Bake 15 minutes longer; drain. Combine the soup, water, onion, parsley and browning sauce if desired. Pour over beef; mix well. Cover and bake at 350° for 1-1/2 to 2 hours or until the beef is tender. Serve over rice.
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Briadona
Dec 17, 2020
This was tasty and easy to prepare. Only did 2 pans. I saved the juice when draining the meat and had to add it back in to thin down some.
TSimerly
Apr 14, 2013
No comment left
Puglover5
Sep 25, 2011
No comment left
cwbuff
Sep 27, 2009
I cut this recipe down to feed 6 and it was very tasty. I get tired of stews and this is an easy and good alternative. I always buy boneless chuck roasts and cut them up for stew meat, as it's the only affordable tender cut anymore. Beef round, the cut supermarkets usually sell as beef stew meat, gets too dry and tough.
Reviews
This was tasty and easy to prepare. Only did 2 pans. I saved the juice when draining the meat and had to add it back in to thin down some.
No comment left
No comment left
I cut this recipe down to feed 6 and it was very tasty. I get tired of stews and this is an easy and good alternative. I always buy boneless chuck roasts and cut them up for stew meat, as it's the only affordable tender cut anymore. Beef round, the cut supermarkets usually sell as beef stew meat, gets too dry and tough.
No comment left