Fireside Beef Stew Recipe
This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, I often serve it with rice.
2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces
1 tablespoon browning sauce, optional
1/4 cup dry cream of rice cereal
4 medium carrots, cut into 1-1/2-inch chunks
2 cups thinly sliced onions
1 garlic clove, minced
1/2 to 1 teaspoon dried marjoram, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry red wine or beef broth
1 jar (4-1/2 ounces) whole mushrooms, drained
Hot cooked noodles
In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles.
Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.
Yield: 8 servings.
Originally published as Fireside Beef Stew in Country
December/January 1992, p47
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