Type what you have

Ingredients

• ✓ stew meat
• all-purpose flour
• salt
• black pepper
• butter
• onion
• carrot
• garlic
• red wine
• bay leaf
• parsley
• thyme
• mushroom
• onion

Instructions

1. 1 In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. 2 Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. 3 Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. 4 Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

By Teri Smith

Ingredients

• ✓ stew meat
• carrot
• potato
• mushroom
• onion
• celery
• onion soup mix
• golden mushroom soup
• water

Instructions

1. 1 Place carrots, potatoes, mushrooms, onion, and celery in the slow cooker. Place stew meat over vegetables.
2. 2 In a medium bowl, combine soup mix with can of soup. Add water and mix together well. Pour this in the slow cooker over meat and vegetables.
3. 3 Add water as needed so that liquid comes just to the bottom of meat.
4. 4 Cook on Low setting overnight, adding more water as necessary in the morning. Continue cooking all day to reach 24 hours total.

By Mary