Recipe by kellymbarrett
"This recipe was made up when my kitten broke a jar of braising sauce and I had 3 pounds of stew meat to do something with. It turned out so delicious! Serve with a dollop of sour cream. Crusty bread and a salad make a great side to the meal as well. Replace any portion or all of the beef stock with red wine if you wish."
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2 1/2 pounds
cubed beef stew meat, or to taste
salt and ground black pepper to taste
small potatoes, chopped, or to taste
1 (32 ounce) carton
1 (10.75 ounce) can
cream of mushroom soup
chopped fresh rosemary
1 (10 ounce) package
I LOVE this recipe. It was the first time I ever made a stew and my boy friend, who loves stew really enjoyed it and said it was a "keeper". I served it with warm crusty bread and garlic, parmesean, buttered noodles, then we made mashed potatoes to go with it the next night. You can eat it just as a soup too. The only change I made was coating the beef in flour and searing it before adding it. This thickened it up a bit and made the beef more tender. I chose to omit the peas because I don't like them, so I only simmered it for 45 minutes, but I had also cut the recipe in half. I will definately make this as a cold winter night comfort food dish again! Thank you for sharing your recipe.
This was well received. We served it over wide egg noodles and it made a hearty, nutritious meal. The sour cream really gave plain old stew a nice twist. Thanks for sharing, Kelly.
Turned out quite nice.
Tasted great, I just have a hard time giving 5 stars to a recipe with canned soup.
This is simply delicioius
I didn't change anything and came out great! Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 153
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