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Potato Topped Stew Recipe
|All purpose flour||2 Tablespoon|
|Beef stew meat||1 Pound, cut into 3/4 inch cubes|
|Canned condensed golden mushroom soup||10 1⁄2 Ounce (1 Can)|
|Instant minced onion||1 Tablespoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Instant mashed potatoes||1 Cup (16 tbs) (Packaged, Enough For 4 Servings, Adjust Quantity As Needed)|
|Shredded process american cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 2457 Calories from Fat 1310
% Daily Value*
Total Fat 146 g225%
Saturated Fat 40.8 g204%
Trans Fat 3.9 g
Cholesterol 404.8 mg
Sodium 2029.4 mg84.6%
Total Carbohydrates 120 g40.1%
Dietary Fiber 14.9 g59.6%
Sugars 2.7 g
Protein 153 g306.2%
Vitamin A 311.9% Vitamin C 50.4%
Calcium 57.7% Iron 63.2%
*Based on a 2000 Calorie diet
Shake meat cubes with flour mixture to coat.
In Dutch oven brown the meat in hot shortening.
Stir in soup, instant minced onion, basil, and 3/4 cup water.
Cover; cook, stirring occasionally, for 30 minutes.
Add mixed vegetables; continue cooking till meat is tender, about 30 minutes more.
Stir in wine.
Spoon into 1 1/2-quart casserole.
Seal, label, and freeze up to 2 months.
Before serving: Bake frozen casserole, covered, at 400° for 1 1/4 hours.
Prepare potatoes, following package directions.
Spoon around edge; sprinkle with cheese.
Bake, uncovered, 15 minutes longer.