French Stew
Yield
6 servingsPrep
10 minCook
4/ hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
stewing beef
|
|
| 1 | cup |
burgundy wine
|
* |
| 1 | can |
cream of mushroom soup
|
|
| 1 | package |
onion soup mix
|
*
|
| 1 | cup |
onions
small,chopped |
|
| 1 | cup |
baby carrots
cooked |
*
|
| 1 | cup |
green olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
stewing beef
|
|
| 237 | ml |
burgundy wine
|
* |
| 1 | can |
cream of mushroom soup
|
|
| 1 | package |
onion soup mix
|
*
|
| 237 | ml |
onions
small,chopped |
|
| 237 | ml |
baby carrots
cooked |
*
|
| 237 | ml |
green olives
|
*
|
Directions
1) Cut beef into small chunks and place into a large casserole, add the wine, soup, and soup mix. mixing well. 2) Bake in a 250 F oven for 4/ hrs. Then add the onions, carrots, and olives, return to oven and bake for an additional 30 min. 3) Serve with a salad and warmed french bread.
