https://www.heathsmarket.com/Recipes/Detail/4881/Beef_in_Wine_Casserole
Yield: 8 servings
4 | pounds | boneless beef chuck roast, cut into 2- inch cubes | |
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2 | Tablespoons | garlic powder | |
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2 | cans | (10.75 ounce each) cream of mushroom soup, undiluted | |
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1 | package | (1 ounce) onion soup mix | |
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3/4 | cup | dry sherry | |
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1 | jar | (8 ounce) sliced mushrooms, drained | |
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1 | bag | (20 ounce) sliced carrots | |
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Preheat oven to 325 degrees F
Spray a 4- quart casserole dish with nonstick cooking spray.
Sprinkle beef lightly with garlic powder and place in casserole.
In a mixing bowl, stir together mushroom soup, soup mix, sherry and mushrooms. Pour over meat and stir to combine. Cover and bake for 3 hours until meat is very tender. Add carrots during last 15 minutes of baking time.
Please note that some ingredients and brands may not be available in every store.
https://www.heathsmarket.com/Recipes/Detail/4881/Beef_in_Wine_Casserole
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