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Potato Topped Stew

fast.cook's picture
  All purpose flour 2 Tablespoon
  Beef stew meat 1 Pound, cut into 3/4 inch cubes
  Shortening 2 Tablespoon
  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)

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.

Recipe Summary

Side Dish
Preparation Time: 
60 Minutes

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