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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 4 |
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SOOO easy. A fix-and-forget oven entree. A very old recipe. If you throw a few baking potatoes in the oven toward the last hour of cooking time, you'll just need to add a salad or quick veggie for a complete meal. The consomme works better than broth in this instance, makes a very smooth rich-tasting sauce. Recipe circa 1955! Ingredients:
2 lbs stew beef |
1 cup red wine, burgundy |
1 (10 ounce) can consomme |
1 teaspoon salt |
1/4 teaspoon pepper |
2 medium onions, sliced |
1/2 cup bread, crumbs fine, dry |
1/2 cup flour |
Directions:
1. Combine first 6 ingredients in casserole.
2. Mix crumbs and flour and stir into meat.
3. Cover and bake in slow oven, 300, about 3 hours or until tender.
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