Posted by Grandma Jeanne on February 25, 2006
I have been making this recipe since the 1960s. When I look for the recipe, I just look for the recipe card that is probably the dirtiest in my recipe box. Those are usually the best because they were used the most!
The recipe says that the beef stew can be made on top of the stove, but I have never tried that. I always use the crockpot because I love being able to make the meal in the morning and have it done when we are ready for dinner. No running around at the last minute trying to find something for dinner. I also enjoy smelling the recipe all day long!
1-1/2 to 2 pounds beef stew meat
4 cups hot water
1 clove minced garlic
2 teaspoons salt
1/4 teaspoon pepper
Pinch of allspice
1 teaspoon sugar
1 teaspoon beef bouillon
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 small package baby carrots
1 or 2 large onions
3 potatoes
1 small package fresh mushrooms
On stove:
Brown meat in 1 tablespoon oil. Add rest of ingredients except vegetables. Simmer 1 hour 45 minutes. Add more water if necessary. Add vegetables, and simmer 45 minutes more.
In crockpot
:
Brown meat in 1 tablespoon oil. Add rest of ingredients. Cook on medium for 8 to 10 hours.
Enjoy!
You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on December 17, 2005
2 pounds stew beef, cut into 1-inch pieces
1 envelope onion soup mix
10-1/2 ounce can of cream of mushroom soup
4 ounce can whole mushrooms
1/2 cup red wine
Combine all ingredients in the crockpot.
Stir together well.
Cover and cook on low for 8 to 12 hours or on high for 5 to 6 hours.
Serve over noodles or rice.
You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on December 2, 2005
I have had this beef burgundy recipe for over 30 years, and I still love it! In fact, I just made it a few days ago and my husband ate the rest of it for lunch today. It is so easy to make. You can either make it in the oven or in the crockpot. I usually make it in the crockpot, because I like to put it in first thing in the morning and have a wonderful meal at the end of the day – all with very little work! It also makes the house smell so good.
1-1/2 to 2 pounds beef stew meat
2 cans cream of mushroom soup
1 package onion soup mix
1-1/8 cup burgundy wine
Fresh mushrooms – I usually use one small package
Place meat and mushroom soup in a 2-quart casserole dish or a crockpot.
Mix in the dry onion soup mix. Add wine and fresh mushrooms. Stir well.
Cover and bake for 3 hours at 325 degrees or cook all day on medium-low in a crockpot.
Serve over noodles.
You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:
