Some time ago I bought a package of stew meat at Cosco--five plus pounds to be exact. Usually I divide it into four-five packages, but for some reason (laziness, probably) I did not divide it and there it has sat--big huge package in the freezer.
Then I came upon this recipe at Patty's Pantry, and I knew I wanted to make it. Patty has some wonderful recipes which I have used before. Her two sites not only feed the soul, but also the body!
I decided to make Patty's Barley-Mushroom soup! That would take one and half pounds of the mountain of meat!
Next I decided to make a double recipe of my son Jon's favorite recipe--Beef Burgundy. I am going to give you the single recipe I usually make--as you read through it think 'doubled!'
This is super easy and sooooo yummy!
1 1/2 to 2 pounds stew meat
2 cans cream of mushroom soup
2 envelopes of Lipton Dry Onion Soup Mix
2 cups of red wine (alcohol cooks out)
Put in a soup kettle, dutch oven, or something with a lid. Put in oven and cook at 200 degrees for eight to ten hours!
Serve over brown rice! Delicious
Its right out of the oven. Rich brown gravy, and the smell is marvelous!
Here it is in a bowl--I always serve it on a dinner plate with the rice and then the gravy and meat over that. I don't have any rice made as this is going into the freezer in two big batches.