Slow Cooked Sherried Beef


Makes 2 servings

  • 1 packet dry onion soup mix
  • 1 (4 oz.) can sliced mushrooms
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1/2 cup red wine or sherry
  • 1 lb. stew beef
  • 1 cup baby carrots
  • 2 celery ribs, cut into 2-inch pieces
  • Egg noodles, for serving (optional)

Preheat oven to 325 degrees F.

Combine onion soup mix, mushrooms and their juices, mushroom soup and red wine in a Dutch oven. Stir to combine.

Add beef, carrots and celery. Stir to coat.

Cook for 2 1/2 hours, stirring ever 1/2 hour or so, until tender. If you check the beef and the liquid is evaporating, add a little beef broth (about 1/2 cup at a time) to loosen everything up.

Serve over egg noodles, if desired.

by The Savvy Kitchen