Potato Topped Stew Recipe
Ingredients
| All purpose flour | 2 Tablespoon | |
| 1 pound beef stew meat, cut in 3/4-inch cubes | ||
| Shortening | 2 Tablespoon | |
| 1 10 1/2-ounce can condensed golden mushroom soup | ||
| Instant minced onion | 1 Tablespoon | |
| Dried basil | 1/4 Teaspoon, crushed | |
| 1 10-ounce package frozen mixed vegetables | ||
| Dry red wine | 1/3 Cup (16 tbs), mashed | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
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.
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.
Chef
