Potato Topped Stew Recipe

Summary

Preparation Time1 Hr 0 MinHealth IndexHealthy
CourseMethod
Main Ingredient

Ingredients

 All purpose flour2 Tablespoon
 Beef stew meat1 Pound, cut into 3/4 inch cubes
 Shortening2 Tablespoon
 Canned condensed golden mushroom soup10 1⁄2 Ounce (1 Can)
 Instant minced onion1 Tablespoon
 Dried basil1⁄4 Teaspoon, crushed
 Frozen mixed vegetables10 Ounce (1 Package)
 Dry red wine1⁄3 Cup (5.33 tbs)
 Instant mashed potatoes1 Cup (16 tbs) (Packaged, Enough For 4 Servings, Adjust Quantity As Needed)
 Shredded process american cheese2 Ounce (1/2 Cup)

Nutrition Facts

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

Directions

Advance preparation: Combine flour, 1 tea spoon salt, and dash pepper in plastic or paper bag.
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.
Cover tightly.
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.
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