Potato Topped Stew
|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)|
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.
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.