Description

If you can open a can, you can make this great beef stew. Cook it either in a slow cooker or bake it in the oven. Serve it with potatoes, egg noodles or rice.

Ingredients

• 2 lb. beef stew meat, cut into 1 inch cubes
• 1 packet dry Lipton Onion soup mix or a 10.5 oz. can condensed French onion soup
• 10.75 oz. can condensed cream of mushroom soup
• 4.5 oz. can mushrooms, drained
• ½ c. dry red wine or sherry
• squeeze of half 1 lemon

Steps

1. Slow Cooker Method: Place beef stew meat with lemon juice squeezed over meat, French onion soup, cream of mushroom soup, mushrooms and red wine to a slow cooker. Cover; cook on low for 8 hours.
2. Oven Method: Preheat oven to 265 degrees. Place beef stew meat in a casserole dish with fresh lemon juice squeezed over meat, French onion soup, cream of mushroom soup, mushrooms and red wine; cover. Bake for 3 hours.
3. Serve with mashed potatoes, boiled potatoes, noodles or rice, if desired.