Print
Email
This recipe comes from Yankee's archives. I have passed it along to many friends, and I believe it is worth putting back in your collection.
Yield: 6 servings
- 2 pounds stew meat
- 4 large carrots, peeled and cut into chunks
- 1 can tomato soup
- 1 bay leaf
- 4 medium potatoes (peeled and cut into chunks)
- 2 onions, sliced
- 1 cup red wine
- 1 10-ounce package frozen peas
- 1 cup fresh mushrooms sauteed in butter
Preheat oven to 275. Grease a large casserole dish. Put in beef, carrots, soup, bay leaf, potatoes, onions, and 1/2 cup of the red wine. Cover and bake for 4 hours. Remove cover and stir. Add peas, mushrooms and the rest of the red wine. Cook for 1 hour more.
More Recipes:
.png)
