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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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I got this recipe from my Mom. Now all my siblings and I use this recipe when we want something easy and delicious. The meat comes out melt-in-your-mouth tender cooked in its own gravy. Ingredients:
1 lb beef stew meat (already cut up) |
1 (10 3/4 ounce) can french onion soup (undiluted) |
1 (10 3/4 ounce) can cream of mushroom soup (undiluted) |
Directions:
1. Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
2. Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
3. Cover and place in 350 degree oven for 3 hours.
4. Serve over steamed rice or noodles with a salad.
5. This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
6. I usually make extra and freeze it for another night.
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