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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours

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-sized carrot, peeled, shredded
  • 1/3 cup burgundy wine*
  • 1 (8-ounce) can sliced mushrooms, drained or 1/2 pound fresh
  • 2 tablespoons dry onion soup mix

Directions

*Wine used in cooking loses its alcohol content. You may substitute beef broth, but the recipe will not be as flavorful. Brown meat in hot salad oil; salt and pepper to taste. Transfer to 2-quart baking dish. Combine remaining ingredients; pour over meat. Bake, covered, at 350° about 2 hours or until meat is tender. Stir stew occasionally as it bakes. Add small amount of beef broth if you like more gravy. Serves 6. Yield: 6 servings.
Originally published as Candlelight Stew in Country Woman July/August 2000, p60

  • 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-sized carrot, peeled, shredded
  • 1/3 cup burgundy wine*
  • 1 (8-ounce) can sliced mushrooms, drained or 1/2 pound fresh
  • 2 tablespoons dry onion soup mix
  1. *Wine used in cooking loses its alcohol content. You may substitute beef broth, but the recipe will not be as flavorful. Brown meat in hot salad oil; salt and pepper to taste. Transfer to 2-quart baking dish. Combine remaining ingredients; pour over meat. Bake, covered, at 350° about 2 hours or until meat is tender. Stir stew occasionally as it bakes. Add small amount of beef broth if you like more gravy. Serves 6. Yield: 6 servings.
Originally published as Candlelight Stew in Country Woman July/August 2000, p60

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