March 2006 Casserole for the Community Kitchen

EASY BEEF STEW

2 1/2 lbs. stew beef, cut in 1 1/2” cubes

1 T. Worcestershire sauce

2 envelopes dried onion soup mix

1 4 oz. jar mushrooms, drained

2 cans cream of mushroom soup

2 1-lb. bags frozen vegetables for stew

2 cups red wine or beef broth

Mix all ingredients except mushrooms and vegetables in the aluminum casserole pan. Cover tightly with aluminum foil. Bake at 250 for 4 hours.

OR:

Put all ingredients except mushrooms and vegetables in crock pot. Cook for 10-12 hours. Pour into aluminum pan.

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Mailing Address: P.O. Box 218, Durham, NC 27702
Telephone 919-682-5708, Fax 919-683-1857

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