Casserole Beef Stew

1 (2-3 lb.) chuck roast, cut in bite-size pieces
2 Tbsp. oil
1 c. sliced carrots
2 onions, chopped
1 c. chopped celery
4 potatoes, peeled, cubed
1 tsp. pepper
2 tsp. seasoned salt
1/2 c. water
1 (10 1/2 oz.) can golden mushroom soup
1/2 c. burgundy wine

In large skillet brown roast pieces in oil. Place in large sprayed roasting pan. Add all remaining ingredients. Cover and bake at 300° for 5 hours.

Recipe Submitted by Val Klemish, Swanville, MN

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