Marcia’s Savory Beef Stew
3 lbs. beef stew meat
Salt and pepper to taste
1 package of onion soup mix
1 can cream of mushroom soup
3 carrots, peeled and cut into 2” pieces
1 lb. mushrooms, sliced
8 small red potatoes
3 gloves garlic, crushed
6 white boiling onions, peeled
1 T. creamy horseradish
1 T. Worcestershire sauce
½ bottle of Kunde Estate Cabernet
1. Dredge the stew meat with flour, salt and pepper and fry in small lots in olive oil until browned.
2. Place remainder of ingredients, except salt and pepper, in a large soup pot and mix well. Let cook for approximately 3 hours over low heat, mixing occasionally.
3. Add salt and pepper to taste before serving.
This recipe also works great in a slow cooker!
Kunde Family Estate Cabernet Sauvignon