Wednesday, August 24, 2016

Beef and Mushroom Stew

Beef and Mushroom Stew          

 1 1/2 pounds stew beef
 1 can French onion soup
 1/2 cup red wine, like a hearty burgundy
 salt to taste
 pepper to taste
 4 to 5 potatoes, cubed
 1 carrot, sliced
 12 to 16 ounces fresh mushrooms
 1 bay leaf
 a small sprig of fresh rosemary or a pinch of dried, crumbled
 1 can diced tomatoes
                                            3 tablespoons flour mixed with just enough cold water                                    

 1. Combine first 10 ingredients - stew beef, onion soup, red wine, 
salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary in
the crock pot.

 2. Cover and cook on low for 8 to 10 hours.

 3. Add tomatoes about 45 minutes before done.

 4. Remove Bay Leaf. Thicken with flour and water mixture 
about 20 minutes before serving, taste and add more salt 
and pepper if needed. 

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