3 Hour Stew

I found this recipe in a cookbook and thought it looked so simple that I should try it. I haven’t been doing much of the cooking lately, and I honestly don’t miss it all that much. My husband was laid off , so when he gets a full time job maybe I’ll get back in the swing of things. For now, though, easy and cheap is best – and this recipe is both of those things. I bought the cheapest merlot I could find (Kevin said cabernet would probably be better, but we’ll try the cheaper merlot first) and the stew meat was on sale at Kroger. Total cost – about $10.00 for everything. I’ll probably serve it with rice or mashed potatoes, and some green beans or broccoli. Pretty simple. I’ll report back after I’ve eaten it. It took approximately 3 minutes to put together!

Three Hour Stew

1 1/2 lbs. beef cubes

1 can golden mushroom soup

1 cup red wine

1 pkg. dry onion soup mix

1. In casserole (I used 1.5 qt), mix together all ingredients. Cover with foil.

2. Bake at 300 degrees for 3 hours without lifting foil.

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