Potato Topped Stew
|All purpose flour||2 Tablespoon|
|Beef stew meat||1 Pound, cut in 0.75 inch cubes|
|Condensed golden mushroom soup||10 1⁄2 Ounce, condensed (1 Can Of 10.5 Ounce)|
|Instant minced onion||1 Tablespoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Frozen mixed vegetables||10 Ounce (1 Package Of 10 Ounce)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Instant mashed potatoes||400 Gram (Packages, Enough For 4 Servings)|
|Shredded processed american cheese||1⁄2 Cup (8 tbs) (2 Ounces)|
Combine flour, 1 teaspoon 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.
Bake frozen casserole, covered, at 400Â° for 1 1/4 hours.
Prepare potatoes, following package directions.
Spoon around edge; sprinkle with cheese.
Bake, uncovered, 15 minutes longer.