Don’t Peek California Beef Stew
This is a delicious, stick to your ribs stew that would be perfect on a cold winter night! This recipe was very simple. I wanted to jazz it up, so I added fresh ingredients. I also wanted to make sure it wasn't too rich, so I added carrots for the contrast. Still a very easy preparation and cook. Hope you enjoy!
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
90
mins
Total Time:
105
mins
Ingredients
-
3
lb
beef stew meat
-
1
tbsp
oil
(i used grapeseed oil)
-
1
small onion, diced
-
1
onions soup mix package
-
10.5
oz
cream of mushroom soup
-
10.5
oz
dry red wine
(i used cabernet)
-
4
medium carrots, cut uniformly
-
8
oz
mushrooms, sliced
(optional)
Instructions
-
Heat heavy bottomed pot or dutch oven to high heat. Add the oil, beef, and onion. Stir around until all sides of beef are browned.
-
Next, add the onion soup mix, mushroom soup, and the wine to the pot. Mix well.
-
Stir in the carrots and the mushrooms. Put the lid on the pot and place into a 325 degree oven for 3 hours.
-
After 3 hours, remove from oven and serve with crusty bread.