Recipe
Soup, Chili & Stew
Best Stew
Primary Media
Author
Hy-Vee Employee Cookbook
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. stew meat, cubed | ||
| 1 can(s) tomato soup | ||
| 1 can(s) cream of mushroom soup | ||
| ½ c. water | ||
| ½ can(s) red wine (measured using emptied soup can) | ||
| ½ envelope(s) dry onion soup mix | ||
| 1 to 2 bay leaves | ||
| salt and pepper, to taste | ||
| garlic salt, to taste | ||
| Worcestershire sauce, to taste | ||
| Tabasco sauce, to taste | ||
| 4 to 6 carrots, peeled and cut in 1-inch slices | ||
| 2 to 3 onions, coarsely chopped | ||
| 3 to 4 potatoes, peeled and quartered | ||
| 1 small can mushrooms | ||
| peas, optional |
Directions
- Brown stew meat in a greased Dutch oven.
- Add tomato soup, cream of mushroom soup, water, red wine, dry onion soup mix, bay leaves, salt, pepper, garlic salt, Worcestershire and Tabasco sauce. Cover. Cook about 2-1/2 hours.
- During the last 1-1/2 hours of cooking, add carrots, onions, potatoes and mushrooms. Can also add peas, if desired.
- Remove bay leaves before serving.
- *VARIATION: Can omit potatoes and serve stew over mashed potatoes, rice or noodles instead.