5-Hour Beef Stew (from Aunt Mary Meyers)
1-2 lbs beef stew meat (or pot roast cut in cubes)
Place in large casserole (deep one) and sprinkle 3 Tbsp. flour over it.
Layer:
1 onion, sliced
1 1/2 cups sliced carrots
2 pckgs frozen peas (optional--I usually don't use)
2 large potatoes, sliced
Add salt and seasoned pepper
Pour over all 1 can mushroom or golden mushroom soup, mixed with 1/2 can water.
Cover with foil and bake at 275 for 5 hours,
The yellow carrots didn't have much flavor--we couldn't distinguish them in appearance OR flavor from the potatoes. They aren't objectionable, just tasteless, at least in the stew.
Love, MOM
Mary's notes say you can do this in a crock pot on high. I haven't tried that.
Any ideas, anyone, on how to make this without the condensed soup? Maybe just cooked mushrooms in a "cream sauce"?
ReplyDeleteI wonder if you could just sweat some onions, carrots and celery; season with salt and pepper; and blend?
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